Canapes, Smoked Salmon

The Spice Cookbook by Avanelle Day and Lillie Stuckey

Ingredients:

• 3-ounce package cream cheese
• 3 Tbsp. heavy cream
• 3/4 to 1 tsp, mild or hot Curry
• 1 tsp. miced onion Onion, Minced
• 4 thin slices smoked salmon
• 24 rounds toast or melba crackers
• 24 thin slices unpeeled cucumber
• 24 slices pimento stuffed olives

Directions:

Combine 4 first ingredients. Spread over salmon slices, carrying the spread to the edges. Roll up in jelly-roll fashion. Chill overnight or several hours. Place thin slices of unpeeeled cucumber on toast or melba rounds. Top each with 1/8-inch slice of slamon roll and a slice of stuffed olive. Serve as an appetizer or accompaniment for high tea.

Yields 24 canapes.

Serves: