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Salmon Canapés with Dilled Honey Mustard

1 tb Finely chopped red onion
3 tb Dijon mustard
1 tb Honey
2 ts Chopped fresh dill weed
12 sl Cocktail pumpernickel or rye bread
2 To 3 tablespoons soft cream cheese
1/4 lb Smoked salmon (lox), broken into 24 pieces
24 Sprigs fresh dill weed

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

Spread each bread slice with cream cheese; top with mustard mixture. Cut each bread slice in half diagonally. Top each bread triangle with salmon and dill sprig. Serve immediately. Yield: 24 appetizers

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