Smoked Salmon Dill and Capers Appetizer

• Seafood

  • 3 oz Smoked salmon, thin

• Produce

  • 1 Dill weed, fresh

• Condiments

  • 1/4 cup Capers

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 8 pieces Baguette

• Dairy

  • 2 oz Cream cheese

Found on joeshealthymeals.com

Description

Ingredients

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

Directions

• 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