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Smoked Salmon Canapés

Yield Makes 2 dozen


  • 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

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

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

  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.