Smoked Salmon Canapes with Tarragon

Name: Smoked Salmon Canapes with Tarragon
Yield: Makes 24
Ingredients: 4 ounces reduced-fat bar cream cheese; 1 tablespoon finely chopped fresh tarragon, plus whole leaves for garnish; 1 teaspoon finely grated lemon zest, plus 1 teaspoon fresh lemon juice; Coarse salt and ground pepper; 6 thin slices pumpernickel bread (crusts removed), cut into quarters; 4 ounces thinly sliced smoked salmon, torn to fit bread

Recipe photo courtesy of Brett Stevens

Serve this effortless starter at your next Sunday brunch.

Source: Everyday Food, March 2008

Makes 24

Yield

Ingredients

4 ounces reduced-fat bar cream cheese
1 tablespoon finely chopped fresh tarragon, plus whole leaves for garnish
1 teaspoon finely grated lemon zest, plus 1 teaspoon fresh lemon juice
Coarse salt and ground pepper
6 thin slices pumpernickel bread (crusts removed), cut into quarters
4 ounces thinly sliced smoked salmon, torn to fit bread

Directions

1. In a medium bowl, combine cream cheese, tarragon, and lemon zest and juice; season mixture with salt and pepper.
2. Dividing evenly, spread bread with cream cheese mixture (about 1 teaspoon per slice). Top with smoked salmon, and garnish with tarragon leaves.