1 tablespoon Red onion, chopped fine
3 tablespoons Dijon mustard
1 tablespoon Honey
2 teaspoons Fresh dill, chopped
12 slices Cocktail rye bread
2 tablespoons Soft cream cheese
1/4 lb Smoked salmon lox, broken into 24 pieces
24 sprigs fresh dill
In small bowl, combine onion, mustard, honey and chopped dill; mix well.
Spread each bread slice with cream cheese; top with mustard mixtre. Cut each bread slice in half diagonally. Top each bread triangle with salmon and dill. Serve immediately.
Makes 24 appetizers.