Smoked salmon is one of my favourite foods. There are many different kinds of smoked salmon. I usually gravitate to a lox style of salmon from a sockeye fish.
I made these as an appetizer for a recent supper with friends. They were thoroughly enjoyed. I like to add ample strips of salmon to each piece of bread and I may have gone a bit overboard with these.
INGREDIENTS AND DIRECTIONS:
loaf of a french baguette bread
fresh herbs - chives, dill
1. Thinly slice a loaf of french baguette bread. Factor 2 to 3 slices per person as part of the appetizer selection.
2. Place onto a cookie sheet and put into a preheated oven at 300 degrees F.
3. Bake for 5 - 8 minutes or until the slices appear toasted. You don't want to brown them. Remove from the oven.
4. Spread each slice of bread with cream cheese. I used a low fat variety.
5. If you have fresh chives or dill, chop these herbs into small pieces and place a few pieces on top of the cream cheese on each slice of bread.
6. Place a few capers on top of the cream cheese for each slice of bread if you like capers.
7. Layer a piece of smoked salmon on top of each slice of bread. I cut the strips of thinly sliced smoked salmon into small pieces so that it would be easier to eat before I put it on top of the bread. I was generous with the amounts of salmon added.
8. Squeeze a few drops of fresh lemon over each slice of bread.
9. If not eating right away, store in the fridge and cover the plate with plastic wrap.