Smoked Salmon and Dill Cream on French Baguette

Difficulty: Easy

Time: Less than 15 mins

Serves: 4

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Smoked Salmon and Dill Cream on French Baguette

Introduction

Directions

  1. Slice the tops off the dill sprigs and keep to the side. Finely chop the remaining dill. In a bowl, mix the cream cheese & chopped dill together thoroughly.
  2. Meanwhile, cut French Baguette into 12 slices (each 1 inch thick). Arrange, in single layer, on rimmed baking sheet. Bake in 425F oven until light golden and crisp, about 6 minutes.
  3. Spread approx. 1 tsp cream cheese and dill mixture to each slice of toasted baguette and spread with a spoon. Top with 1 tsp smoked salmon or enough to cover 80% of the toasted baguette slice. Finish with a dab of cream cheese and dill mixture and garnish with a sprig of dill.