- 3/4 cup finely chopped white onion
- 3 tablespoons drained capers
- 2 tablespoons (packed) chopped fresh dill
- 4 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 6 ounces cream cheese, room temperature
- 24 thin slices sourdough baguette
- 6 ounces thinly sliced smoked salmon, cut into 24 pieces
- Stir first 5 ingredients in small bowl to blend. Season with salt and pepper.
- Spread cream cheese over baguette slices. Top each with 1 salmon piece, then generous 1 teaspoon relish. Arrange appetizers on platter.