Smoked Salmon Tartines with Caper and Red Onion Chutney


For the CHUTNEY:

Stir the onion, capers, lemon juice, dill and mustard seeds together in a small bowl.

Lightly season with salt.


Blend the sour cream, cream cheese and chives together in another small bowl.

Lightly season with salt.

Spread the cream cheese mixture over the toasted baguette.

Place 1 slice of salmon on each baguette, and top with a spoonful of the chutney.

Move the tartines to a platter, finished with a sprinkling of finely grated lemon peel over each and serve.