| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | Appetizers/, Dips | 24 | Servings |
INGREDIENTS
| 1 | tb | Red onion; chopped fine |
| 3 | tb | Dijon mustard |
| 1 | tb | Honey |
| 2 | ts | Fresh dill; chopped |
| 12 | sl | Cocktail rye bread |
| 2 | tb | Soft cream cheese |
| 1/4 | lb | Smoked salmon lox; broken into 24 pieces |
| 24 | Sprigs fresh dill |
INSTRUCTIONS
1. In small bowl, combine onion, mustard, honey and chopped dill; mix well. 2. Spread each bread slice with cream cheese; top with mustard mixtre. Cut each bread slice in half diagonally. Top each bread triangle with salmon and dill. Serve immediately. Makes 24 appetizers. Formatted by Lynn Thomas. Source: The Best Appetizer Cookbook by Pillsbury. Recipe by: The Best Appetizer Cookbook Posted to JEWISH-FOOD digest by Nancy Berry <[email protected]> on Apr 24, 1998
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