smoked salmon on grilled baguette

This easy and elegant starter is a delicious beginning to any meal – enjoy!

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  • 4 T olive oil
  • 2 cloves garlic, minced
  • 1 clove garlic, whole
  • 1-2 baguettes, sliced 1/2-1 inch slices
  • 8 oz smoked salmon, sliced
  • 8 oz cream cheese, room temperature
  • 1 T capers, drained and crushed
  • 1/4 c red onion, very thinly sliced (optional for serving)
  • green onion, green part very thinly sliced
  • 1 lemon, very thinly sliced (optional for serving)
  • dill (optional for serving)
  • kosher salt
  • 1/2 wedges of lemon, to serve

Heat grill pan; Rub baguette slices with whole garlic; drizzle about 1 T olive oil in pan, place bread in hot pan; drizzle with a little olive oil, sprinkle with a touch of kosher salt; turn to grill other side of bread – move to cooling rack to finish grilling the rest of the bread slices.

In a medium bowl, combine cream cheese, a pinch of kosher salt, capers and minced garlic; stir until well mixed. To serve, you can get creative:

  1. pile the grilled bread and salmon on wooden bread board – place the cream cheese in a beautiful bowl aside the bread; place lemon and onion slices in small dishes on the side for guests to make their own appetizers
  2. slather grilled bread with cream cheese; place a piece of salmon atop the cheese, place a thin slice of lemon or onion atop the salmon. Have fresh dill to sprinkle over.  Crushed red pepper adds a little zip – but only put it on a portion of your grilled bread.

 

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