Smoked Salmon Baguette Slices Smoked Salmon Baguette Slices

Author: Canadian Living

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.

  • Portion size 30 servings



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.

Nutritional facts <b>Per Piece:</b> about

  • Sodium 96 mg
  • Protein 2 g
  • Calories 33.0
  • Total fat 1 g
  • Cholesterol 2 mg
  • Saturated fat trace
  • Total carbohydrate 5 g


  • Iron 1.0
  • Folate 4.0
  • Calcium 1.0
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Smoked Salmon Baguette Slices