SMOKED SALMON ON SOURDOUGH ROUNDS WITH CAPER-DILL RELISH

facebook share image   twitter share image   pinterest share image   E-Mail share image



Smoked Salmon on Sourdough Rounds with Caper-Dill Relish image

Provided by Davina Besford

Categories     Fish     No-Cook     Cream Cheese     Salmon     Summer     Dill     Capers     Bon Appétit     Australia

Yield Makes 24

Number Of Ingredients 8

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

Steps:

  • Stir first 5 ingredients in small bowl to blend. Season with salt and pepper.
  • Spread cream cheese over baguette slices. Top each with 1 salmon piece, then generous 1 teaspoon relish. Arrange appetizers on platter.

There are no comments yet!