Archive for month: April, 2013
We’ll be serving these at our 31st birthday celebration this weekend. The recipe multiplies easily. Taft Street Russian River Pinot Noir goes especially well with these.
- 4 ounces smoked salmon
- ¼ cup chopped red onion
- 2 tablespoons capers
- 1 cup softened cream cheese
- Zest from 1 lemon
- 4-5 drops sriracha sauce
- Fresh dill sprigs
- 24 slices rye cocktail bread
- Mix salmon, onion, capers, cream cheese, lemon zest and sriracha.
- Spread on rye bread and garnish with dill sprigs.
Makes 24 appetizers
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