Salmon and Shrimp Pita Appetizers
- 2 Tablespoons Stonewall Kitchen Horseradish Aioli
- 2 ounces cream cheese, softened
- 24 small round pita crackers
- 6 shrimp, cooked and sliced in half
- 2 ounces smoked salmon
- 1 Tablespoon scallions, chopped
- Fresh flat leaf parsley and fresh dill for garnish
- Cream Horseradish Aioli and cream cheese together until smooth.
- Spread aioli mixture on each cracker. Top with shrimp or salmon.
- Garnish with scallions and herbs.