Smoked Salmon Baguette Slices
This recipe makes 30 servings
Nutritional Info |
|
|---|---|
| Per Piece: about | - |
| cal | 33 |
| pro | 2 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 5 g |
| fibre | 0 |
| chol | 2 mg |
| sodium | 96 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| folate | 4 |
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.
Ingredients
- 1/4 cup light cream cheese
- 2 tbsp chopped fresh dill
- 1 tbsp grainy mustard
- 1 tsp wine vinegar
- 1 baguette
- 4 oz smoked salmon
- 1 tbsp capers
- 1 tbsp chopped red onions
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.
- Keywords : Appetizers; Snacks; Make-Ahead; Salmon; Capers; Cream cheese; Red onions;
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