Created by TwisSis on July 5, 2017
Step 1: Combine the cream cheese, lemon juice & dry dill. Spread the mixture to within 1/2-in of the edges of the crust. Scatter the chopped chives over the cream cheese.
Step 2: Arrange the thinly sliced cucumbers over the cream cheese.
Step 3: Scatter the flaked salmon over the cucumbers & then the red onions, fresh dill & fresh parsley. Cut into wedges serve.
Step 4: NOTE #1: Tightly wrapped leftovers can be stored in the refrigerator for up to 3 dys, but expect the crust to soften.
Step 5: NOTE #2: If needed, feel free to use dry herbs. Since I often have to do that, I thought you deserved the same liberty I take.
Step 6: Note #3: I listed the yield as 12 servings when used as a starter course or appetizer. If it is used as a main course, it should serve 4 w/a sml salad on the side.