- 1 baguette
- 8 ounces thinly sliced smoked salmon
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup sour cream
- 24 fresh dill sprigs
How to Make It
Cut baguette into 24 (1/2-inch-thick) slices, and place on a bak-ing sheet.
Bake at 400° for 5 minutes or until lightly toasted; remove to wire racks to cool.
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.