These appetizers don't just taste great but are very easy to assemble as canapes. The salmon topping can be prepared earlier in the day and kept refrigerated until you are ready to assemble everything. Serve them immediately after toasting and assembling.
Serves 8 - 10 people
½ cup chopped fennel (the bulb)
¼ cup chopped scallions (spring onions)
1 tblsp good olive oil
2 tsp fresh dill, chopped
1 tsp grated lemon zest (grate first, then juice)
1 ½ tblsp freshy squeezed lemon juice
1 tsp freshly ground black pepper
¾ lb Burren cold Smoked Irish Organic Salmon, cut into thin strips
48 (1/2-inch thickness) slices of French stick (baguette) (about 1 1/2 pounds)
½ cup spreadable cheese with garlic and herbs
a few sprigs of dill (optional)
In a bowl, mix together the chopped fennel bulb, scallions, olive oil, dill, lemon zest and juice, black pepper and Burren Smoked Irish Organic Salmon strips.
Cover the bowl and chill for at least one hour.
Just before serving, toast the baguette slices, and spread half a teaspoon of the herb cheese on each slice with. Spoon a tablespoon of the salmon mixture on top of the cheese mixture. Sprinkle dill sprigs over it if you like.