Yield
Makes 2 dozen

How to Make It

Step 1

Cut baguette into 24 (1/2-inch-thick) slices, and place on a bak-ing sheet.

Step 2

Bake at 400° for 5 minutes or until lightly toasted; remove to wire racks to cool.

Step 3

Cut salmon into 24 pieces. Spread baguette slices evenly with cream cheese, and top evenly with salmon and sour cream. Place a dill sprig on each canapé.

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