Smoked Salmon on Sourdough Rounds with Caper-Dill Relish

By zeenieme

Ingredients

• 3/4 cup finely chopped white onion
• 3 T drained capers
• 2 T (packed) chopped fresh dill
• 4 tsp Dijon mustard
• 1 T fresh lemon juice
• 6 oz cream cheese, room temperature
• 24 thin slices sourdough baguette
• 6 oz thinly sliced smoked salmon, cut into 24 pieces

Preparation

Step 1

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 with generous 1 teaspoon relish. Arrange appetizers on platter.