Ingredients
1
tablespoon finely chopped red onion
3
tablespoons Dijon mustard
1
tablespoon honey
2
teaspoons chopped fresh dill weed
12
slices cocktail pumpernickel or rye bread
2
to 3 tablespoons soft cream cheese
1/4
lb. smoked salmon (lox), broken into 24 pieces
24
sprigs fresh dill weed
Preparation
In small bowl, combine onion, mustard, honey and chopped dill weed; mix well.
Spread each bread slice with cream cheese; top with mustard mixture. Cut each bread slice in half diagonally. Top each bread triangle with salmon and dill sprig. Serve immediately.
