Smoked Salmon Canapes
A smoked salmon and avocado combination makes the perfect hors d’oeuvre.
  1. Mix all the vinaigrette ingredients together except the olive oil. While continuously whisking, slowly drizzle the oil into the vinaigrette.
  2. Chop the smoked salmon into small bits and drop in the vinaigrette.
  3. Peel and chop the avocado into small chunks and add it to the vinaigrette; gently mix.
  4. Cover and refrigerate the salad for 45 minutes.
  5. Using a 2-inch round cooking cutter, cut the pumpernickel bread into 20 rounds.
  6. Top each pumpernickel bread round with a spoonful of the smoked salmon and avocado salad.
  7. Sprinkle with dried parsley for garnish.
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