A dear friend visited recently, for a quick catch up over a glass of wine. Our brief gathering, which included her boyfriend and my husband, ended up lasting well into the evening, we were all having so much fun. Although these snacks weren’t substantial enough for dinner, the conversation and lovely friendship helped us to feel satiated, or at least diverted us from our hunger.

SMOKED SALMON TEA SANDWICHES

8 ounces smoked salmon

2 tablespoons cream

4 ounces cream cheese, softened

2 tablespoons chopped fresh dill

1/4 teaspoon salt

1/4 teaspoon black pepper

sliced pumpernickel bread

garnish – sliced English cucumber and fresh dill

In the bowl of a food processor, pulse salmon until finely chopped. Add cream, cream cheese, dill, salt and pepper, process to desired consistency. Spread onto slices of bread that have been cut out with a 2-inch round cutter. Garnish with cucumber and fresh dill if desired.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, January/February 2014

www.celebratemag.com/

CREAMY FENNEL AND LEEK DIP

3 ounces pancetta, finely chopped

1 tablespoon olive oil

2 bulbs fennel, chopped

2 leeks, chopped

1/2 cup mayonnaise

1/2 cup sour cream

1 cup grated Parmesan cheese

1/4 cup cream

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

Heat oven to 350F.

In a large skillet, cook pancetta in olive oil over medium heat until golden brown. Add fennel and leeks, cook about 10 minutes or until tender and just starting to brown, stirring occasionally. Remove from heat, let cool.

In a medium bowl combine mayonnaise, sour cream, 3/4 cup of the Parmesan cheese, the cream, salt and crushed red pepper. Stir in the cooled fennel mixture. Transfer to a baking dish. Sprinkle with remaining Parmesan cheese.

Bake about 20 minutes or until bubbly around the edges.

Enjoy!

Recipe adapted from Better Homes and Gardens All-Time Favorites, 2013 Cookbook

www.bhg.com/recipes/