Smoked Salmon Appetizer
- 1 French baguette, sliced 1/4 inch thick
- 1 cup Robert Rothschild Onion Blossom Horseradish Dip
- 2 oz. smoked salmon
- Lettuce, sliced tomatoes, lemon wedges, pitted black olives, for garnish
- Toast the baguette slices and spread thickly with Onion Blossom Horseradish Dip. Top each baguette slice with smoked salmon.
- Garnish with lettuce, tomato, lemon wedges and olives. Arrange on platter and serve.