| 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 <nlberry@prodigy.net> on Apr
24, 1998
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