Classic Smoked Salmon Spread
Source: Alaska Seafood Market Institute

8 ounces Alaska lox, nova, kippered or smoked salmon.
12 slices coctail-size rye or pumpernickel bread**
1/2 cup thinly sliced red onion
3 Tablespoons capers
lemon slices

Herbed Cream Cheese
8 ounces cream cheese, softened
2 Tablespoons milk
1 teaspoon lemon juice
1 teaspoon dill weed
5 drops tabasco

Beat together until smooth cream cheese, milk, lemon juice and dill weed, and 4 to 5 drops bottled hot pepper sauce.

Arrange smoked salmon, small bowl of herbed cream cheese and bread on medium-sized serving platter. Garnish with red onion, capers, lemon slices.Salmon Canapes with Dilled Honey Mustard
Source: The Best Appetizer Cookbook by Pillsbury

1 Tablespoon red onion, chopped fine
3 Tablespoons Dijon mustard
1 Tablespoon honey
2 teaspoon fresh dill, chopped
2 Tablespoons soft cream cheese
4 ounces smoked salmon lox, broken into 24 pieces
12 slices coctail rye bread

1. In small bowl, combine onion, mustard, honey, and chopped dill, mix well.

2. Spread each bread with cream cheese, top with mustard mixture. Cut each bread slice in half diagnally. Top each bread triangle with salmon. Serve as soon as you can.
Makes 24 appetizers.** mini-sized bagels, split can be substituted