Wednesday, March 11, 2009

Sliced Baguette with Smoked Salmon

Sliced Baguette with Smoked Salmon

Here is an easy appetizer that is a great addition to any wine tasting party. These are little open-face sandwiches that pair well with both red and white wines. Try these at your next tasting. I do not provide exact measures since you should construct these to your liking. Great with Champagne, Riesling, Rioja and Pinot Noir.

One French Baguette, sliced inch ½ inch slices
8 ounces Cream Cheese
6 ounces Wild Smoked Salmons (cold smoked)
Fresh Dill, chopped
Small Red Onion, thinly sliced
Small jar of Capers

Spread Cream Cheese on top of each Baguette slice. Place a small piece of the Smoked Salmon on top of Cream Cheese to completely cover slice. Top each sandwich with a sprinkling of capers, some red onion slices and a good pinch of fresh dill. Arrange on a platter for easy grazing. Enjoy!

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