2 packages (8 ounces, each) cream cheese. (Can use low-fat.)
3 tablespoons lemon juice

1/2 cup finely chopped chives or green onions

1/4 pound smoked salmon, cut into 1-inch pieces

48 Toast Points made with 12 slices bread

Beat cream cheese and lemon until blended. Beat in chives until blended. Beat in salmon just until blended. Do not overbeat. You want the salmon to be chunky, not pureed.

Line a 2-cup flower-mold with plastic wrap. Add cream cheese mixture into the mold and cover with another sheet of plastic wrap. Press gently on top to spread evenly and for the filling to take the shape of the mold. Refrigerate.

This is a snap to unmold. Remove the top piece of plastic wrap, invert mold onto a platter and then remove the remaining piece of plastic. Surround with parsley or green leaves, cherry tomatoes, chive-sprinkled lemon slices or green onion frills. Place Toast Points on a bread tray close by. This is a gorgeous mold and lovely to serve with the Champagne Punch. Serves 12.

To Make Toast Points:
With a sharp knife, remove crusts from bread. Spread bread with a thin coating of melted butter. Cut bread slices into fourths on the diagonal, making 4 triangles, each. Place bread on a cookie sheet and bake at 350 degrees until just warmed about 3 minutes. Do not brown. Bread will crisp as it cools.

 

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