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Smoked Salmon on Sourdough Rounds with Caper-Dill Relish

By Davina Besford

4.4

(27)

Recipe information

  • Yield

    Makes 24

Ingredients

3/4 cup finely chopped white onion
3 tablespoons drained capers
2 tablespoons (packed) chopped fresh dill
4 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
6 ounces cream cheese, room temperature
24 thin slices sourdough baguette
6 ounces thinly sliced smoked salmon, cut into 24 pieces

Preparation

  1. Step 1

    Stir first 5 ingredients in small bowl to blend. Season with salt and pepper.

    Step 2

    Spread cream cheese over baguette slices. Top each with 1 salmon piece, then generous 1 teaspoon relish. Arrange appetizers on platter.

TagsSmoked SalmonSalmonFishSeafoodCream CheeseCheeseDairyDillHerbs & SpicesOnionRoot VegetableVegetableStarterDinnerEasyQuickNo-CookBon Appétit
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