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Smoked Salmon Appetizers
An old recipe with a new twist!
- 4 oz. smoked salmon in cellopack
- 3 oz. cream cheese
- 1 small clove garlic, minced
- Salt, freshly ground pepper to taste
- 1 1/2 Tbsp. minced green onion
- 1 Tbsp. minced fresh dill weed
- 1 loaf sandwich-style whole wheat bread, sliced
Using small cooky cutters, cut clover, diamond, heart or crescent shapes in bread slices. Places shapes on baking pan and lightly toast in 325 degree oven until barely crisp. Set aside.
Chop salmon; add cream cheese, garlic, salt, pepper and onion and mix until just blended. Spread light layer on baked bread shapes. Sprinkle with dill weed. Place on plate with paper doily, parsley sprigs and, if available, nasturtium flowers.
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Suzanne Barrett's