Smoked Salmon on Sourdough with Caper Dill Relish

Here is a really easy hors d’ouevres.  The capers add a salty tangy flavor to the smoked salmon.

Smoked Salmon on Sourdough with Caper Dill Relish

Makes 24

3/4 cup white onion, finely chopped
3 Tbs capers, drained
2 Tbs fresh dill, chopped, packed
4 tsp Dijon Mustard
1 Tbs lemon juice

6 oz cream cheese, room temperature
24 thin slices sourdough baguette
6 oz smoked salmon, thinly sliced, cut into 24 pieces

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

Spread cream cheese over baguette slices.  Top each with 1 piece of salmon, then generous 1 teaspoon of relish.

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