Appetizers

Smoked salmon dill and capers appetizer

Perex text. Easy to prepare, around 500 Kcal of energy. There should be something because of index page…

Smoked salmon dill and capers appetizer

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Ingredients

  • 3 oz. thin sliced smoked salmon, (Ducktrap River Spruce point Scottish style smoked salmon, 4 oz. pkg)
  • 8 pieces of baguette, thinly sliced
  • 2 tsp. extra virgin olive oil
  • 2 oz. cream cheese
  • fresh dill weed
  • ¼ c. drained capers

Instructions

1

Heat a heavy skillet on medium heat

2

Brush both sides of the baguette with olive oil and place in the dry skillet.

3

Toast until the desired char is achieved, about 2 mins.

4

Turn and toast the second side, 2 mins

5

Spread each toasted baguette with cream cheese.

6

Add a sprig of dill and 4 or 5 capers

7

Top with a slice of smoked salmon

8

Add a few more capers on each

9

Serve warm or at room temperature

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