Ingredients
1
tablespoon lemon juice
1/2
cup soft light cream cheese (from 8-oz container)
1
tablespoon chopped fresh dill weed
1/2
teaspoon garlic powder
12
slices cocktail rye bread or pumpernickle bread
3
oz salmon lox, cut into 12 pieces
1
tablespoon finely chopped red onion
Fresh dill weed sprigs, if desired
Preparation
In small bowl, gradually stir lemon juice into cream cheese until smooth. Stir in chopped dill weed and garlic powder.
Spread 2 teaspoons cheese mixture on each bread slice. Place 1 piece of salmon on each appetizer. Top with onion and a dill sprig.
