Last Summer, a friend presented me with his mandolin after I had complimented it one night as he was preparing dinner.
I sent another huge thank you to he and his wife while I was making these appetizers for a dinner party we were hosting – it was invaluable during the meal preparation – perfectly slicing the radishes I was using, making the job quick and efficient, and the result uniform and beautiful.
SMOKED SALMON CANAPES
8 ounces cream cheese, softened
1/4 cup fresh dill, plus extra for garnish
1/2 teaspoon garlic powder
1 tablespoon lemon juice
freshly ground black pepper to taste
baguette, sliced and toasted
In a medium bowl, stir together the cream cheese, dill, garlic powder, lemon juice and black pepper until well mixed. Spread the cream cheese mixture on baguette slices, top with smoked salmon and radishes and garnish with dill sprigs.
Recipe adapted from At Home In Arkansas, April 2016