Souffled Smoked Salmon Canapes

• 13 cup whipped cream cheese
• 3 tablespoons milk
• 2 ounces smoked salmon
• 1 teaspoon lemon juice
• Freshly ground black pepper
• 2 egg whites
• Salt
• 24 to 30 melba toast rounds
• 1 tablespoon finely minced fresh dill

1. Preheat broiler.
2. Line a baking sheet with foil.
3. Beat the cream cheese with the milk.
4. Finely mince the salmon and mix it with the cream cheese.
5. Season with lemon juice and pepper.
6. Beat the egg whites with a pinch of salt until they hold firm peaks and are still creamy.
7. Stir one-fourth of this mixture into the salmon mixture, then fold in the rest.
8. Arrange the melba toast rounds on the baking sheet and spoon some of the salmon mixture onto each.
9. Place under the broiler and broil until lightly browned.
10. Transfer the canapes to a serving dish and top each with a pinch of fresh dill, then serve.

whipped cream cheese, milk, salmon, lemon juice, freshly ground black pepper, egg whites, salt, rounds, fresh dill

Taken from cooking.nytimes.com/recipes/1606 (may not work)