Ingredients

• 0.75 cups finely chopped white onion
• 3 tablespoons drained capers
• 2 tablespoons chopped fresh dill
• 1 tablespoon lemon juice
• 4 teaspoons Dijon mustard
• salt and ground black pepper to taste
• 1 sourdough baguette
• 6 ounces thinly sliced smoked salmon
• 1 , 8 ounce

Instructions

1. 1 Combine onion, capers, dill, lemon juice, and Dijon mustard in a small bowl; season relish with salt and black pepper.
2. 2 Cut baguette into 24 thin slices. Cut salmon into 24 pieces. Spread cream cheese on each bread slice; add 1 salmon piece and top with relish. Place canapés on a serving platter.

Nutrition per serving