Smoked Salmon Baguette Slices
With a perfect m?nge of flavours, these slices of pink salmon and dill-speckled cream cheese sandwiched in a bakery-fresh loaf are hard to resist.
Servings: 30
Ingredients:
| Nutritional Info | |
| Per Piece: about | - |
| cal | 33 |
| pro | 2 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 5 g |
| fibre | trace |
| chol | 2 mg |
| sodium | 96 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| folate | 4% |
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1/4 cup (50 mL) light_cream_cheese
2 tbsp )25 mL) chopped fresh dill
1 tbsp (15 mL) grainy mustard
1 tsp (5 mL) wine vinegar
1 baguette (French_stick)
4 oz (125 g) smoked salmon
1 tbsp (15 mL) capers
1 tbsp (15 mL) chopped red onion
Preparation:
In small bowl, stir together cream cheese, dill, mustard and vinegar.
Slice baguette in half horizontally; hollow out each half, leaving about 1/2-inch (1 cm) thick walls.
Spread cut sides of baguette halves with cheese mixture. Arrange salmon, capers and onion in bottom half; replace top of loaf. Firmly press together. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours or overwrap in foil and freeze for up to 1 week; thaw in refrigerator for 6 hours.) Cut into 1-inch (2.5 cm) thick slices.
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