Smoked- Salmon Canapes with Tarragon

Just in time for St. Patrick's day Makes 24.

4 oz. bar cream cheese (reduced-fat)

1 tblsp. finely chopped fresh tarragon, plus some whole leaves for garnish later

1 tsp. grated lemon zest, plus 1 tsp. fresh lemon juice

Coarse salt and ground pepper

6 thin slices of pumpernichel bread with crusts removed.cut into quarters

4 oz. of thinly sliced smoked salmon, torn into pieces to fit bread.

1. In a medium bowl , combine cream cheese, tarragon, and lemon zest and juice; season with salt and pepper.

2. Divide evenly, spread bread with cream cheese mixture ( 1 tsp, per slice). top with smoked salmon, and garnish with tarragon leaves.

Quick and easy and soooo good. enjoy G-Ma :o)

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