Title: Salmon canapes
 Categories: Appetizers, Jaw, Fish
      Yield: 32 Canapes
 
      1    Loaf Italian bread cut into
           32 1/2 inch slices
      2 tb Butter, melted
      1 tb Honey mustard
      2 tb Sour cream
      2    Heads bibb lettuce
      8 oz Smoked salmon, sliced
      1    Bunch fresh dill
 
  Heat oven to 400 degrees. Lightly brush botrh sides of bread slices
  with melted butter. Place in single layer on baking sheet. Bake in
  400 degree oven for 8 minutes or until the bread slices turn golden
  brown, turning each slice over after the first 4 minutes. Stir
  together honey mustard and sour cream in a small bowl. Brush one side
  of each piece of toast with honey-mustard mixture. Arrange toast
  pieces, mustard side up, on serving platter. Carefully select
  blemish-free inner leaves from the heads of Bibb lettuce. (Reserve
  remainder of heads for salad.) Trim leaves so they fit neatly on top
  of bread slices. Place 1 leaf on each bread slice. Cut salmon into 2
  1/2 x 1 inch strips. Roll up each strip loosely and shape to form
  rose. Place 1 rose on each lettuce leaf. Garnish with dill.
  
  typed by jessann :)