Perex text. Easy to prepare, around 500 Kcal of energy. There should be something because of index page…
Smoked salmon dill and capers appetizerPrint Recipe
- 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
Heat a heavy skillet on medium heat
Brush both sides of the baguette with olive oil and place in the dry skillet.
Toast until the desired char is achieved, about 2 mins.
Turn and toast the second side, 2 mins
Spread each toasted baguette with cream cheese.
Add a sprig of dill and 4 or 5 capers
Top with a slice of smoked salmon
Add a few more capers on each
Serve warm or at room temperature