16 pieces cocktail bread (pumpernickel)
1/2 cup cream style horseradish
16 thin slices smoked salmon
16 thin slices of radishes (circles)
16 small sprigs of dill
Arrange the 16 pieces cocktail bread on a serving tray.
Spread the cream style horseradish evenly over each piece, then top with a thin slice of smoked salmon.
Set a thin slice of radish on top of the salmon and garnish with a little sprig of dill.
Makes 16 tiny snacks which will serve 4 to 6.
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