Smoked Salmon-Dijon Creme Fraiche Canapes

1. 1

   In a small bowl, combine creme fraiche, Dijon, honey, lemon juice and dill. Chill at least 4 hours, until serving time.

2. 2

   Cut crusts from pumpernickel. Use a 1-1/2-inch round cookie cutter to cut bread into circles. Lightly toast. Spread Dijon mixture onto pumpernickel. Top with a piece of salmon and garnish with dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.