Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      slices        pumpernickel bread -- - cut in squares
   4      squares       per slice
                        unsalted butter
   1      tablespoon    chopped fresh lemon balm
   1      teaspoon      lemon juice
                        salt and pepper -- to taste
   4      ounces        cream cheese -- at room temp.
     1/4  pound         Canadian smoked salmon -- - thinly sliced
   1      small         red onion -- - thinly sliced in
                        -- r
                        -----garnish-----
                        lemon slices
                        lemon balm sprigs

Preparation:

Spread pumpernickel squares with butter. Blend lemon balm with lemon juice, salt, pepper and cream cheese. Spread evenly onto buttered squares. Place a small piece of salmon on top of each square, then a red onion ring. Arrange on serving platter; garnish. Variation: Use chopped chives or dill instead of lemon balm. From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright. Toronto: James Lorimer and Company, 1985. Pg. 61. ISBN 0-88862-788-2.