Smoked Salmon on Sourdough with Caper Dill Relish
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.