Cucumber and Smoked Salmon Canapes

Cucumber, salmon, cream cheese and Emerald Isle Onion Dill Horseradish Dip make these canapes the perfect appetizer.

Ingredients

Directions
1. Slice the loaf of bread into 1/4 inch thick slices lengthwise and toast on a baking sheet in a 350 degrees F oven until lightly crisped.
2. Meanwhile, mix together the cream cheese and Emerald Isle Onion Dill Horseradish Dip in a small bowl. Spread a thin layer of cheese mixture on one layer of cooled toasted bread. Place thin slices of smoked salmon on top of cheese mixture. Slice cucumbers lengthwise in very thin slices using a mandolin or knife. Top smoked salmon with thin slices of cucumber.
3. For canapés, cut with a biscuit cutter into circles or with a knife into squares or triangles. For tea sandwiches, top with second bread layer and cut with a biscuit cutter or knife into circles, squares and/or triangles.