For Each Canapé: Layout bread slices on a clean, flat, dry surface. Spread the surface of each bread slice with 1 1/2 tsp. Oikos Cucumber Dill Dip and top with 1/2 oz. salmon slice. Dollop top of each with 1/2 tsp. more Oikos Cucumber Dill Dip and sprinkle top with 1/2 tsp. minced onion. Repeat for all canapés. Cover and refrigerate until ready to serve. Bring to room temperature at least 1 hour before serving.