Instructions: To caramelize onions: In saute pan, heat olive oil over medium heat. Add onion slices. Reduce heat to low. Cook, stirring occasionally, for 15 minutes. Add sugar. Cook, stirring occasionally, for 30 minutes, or until onions are caramelized. Remove from heat. Set aside.

To make topping: In medium bowl, combine cream cheese and horseradish. Divide mixture between 2 bowls.

Coarsely chop one-quarter of salmon. Add to one bowl of cheese mixture. Add dill. Mix. Cut remaining salmon into thin slivers. Set aside.

Fill half of celery with salmon-cheese mixture. Garnish each with a sliver of salmon and a dill tip or two. Fill remaining celery with remaining cheese mixture. Garnish with reserved caramelized onions.

This recipe yields 10 to 12 servings.

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