Smoked Salmon Canapés
Source of Recipe
From "The Southern Living Party Cookbook"
"These light bites are in a class of their own. Make sure that the baguette is thin enough that even after it's sliced, toasted, and topped with salmon, it's still only one bite. There is nothing worse than a canapé that takes two bites to finish. It's almost inevitable that you will take one bite and the other half of the canapé will make its way down the front of your dress."
List of Ingredients
◦ 1 (16-ounce) baguette
◦ 8 ounces thinly sliced smoked salmon
◦ 1 (8-ounce) package cream cheese, softened
◦ ˝ cup sour cream
◦ 24 dill sprigs
Preheat the oven to 400° F. Cut the baguette into 24 (˝-inch thick) slices, and place on a baking sheet.
Bake in the preheated oven for 5 minutes or until lightly toasted; remove to wire racks to cool.
Cut the salmon into 24 pieces. Spread the baguette slices evenly with the cream cheese, and top evenly with the smoked salmon and sour cream. Place a dill sprig on each canapé.