| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | Appetizers/, Dips | 24 | Servings |
INGREDIENTS
| 1 | T | Red onion, chopped fine |
| 3 | T | Dijon mustard |
| 1 | T | Honey |
| 2 | t | Fresh dill, chopped |
| 12 | Cocktail rye bread | |
| 2 | T | Soft cream cheese |
| 1/4 | lb | Smoked salmon lox, broken |
| into 24 pieces | ||
| 24 | Sprigs fresh dill |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 14
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 2.4mg
Sodium: 122.5mg
Potassium: 15.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1g