Dilly Smoked Salmon Bites
with Whipped Cream Cheese and Pickled Shallots
These flavourful smoked salmon bites are the perfect appetizer to serve at your next gathering! Herbed whipped cream cheese is spread over crusty crostini, topped with savoury smoked salmon and finished with bright pickled shallots for a delicious snack.
Ingredients: Demi baguette (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Cold smoked salmon • Shallot • Lemon • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Dill.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Smoked Salmon
(Contains: Salmon)
2 unit(s)
Demi Baguette
(Contains: Barley, Wheat May contain traces of: Tree nuts, Sesame, Soy)
7 g
Dill
9 unit(s)
Cream Cheese
(Contains: Milk)
1 unit(s)
Lemon
2 unit(s)
Shallot
2 tbsp
Red Wine Vinegar
(May contain traces of: Tree nuts, Sesame, Soy, Egg, Fish, Milk, Mustard, Wheat)
Not included in your delivery
2 tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut baguette into 1/2-inch slices.
- Roughly chop dill.
- Halve, peel, then thinly slice shallots.
- Zest, then juice half the lemon. (NOTE: Use remaining lemon for a future creation!)
- Add shallots, vinegar, 2 tbsp water and 2 tsp sugar to a small pot. Season with 1/4 tsp salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool, 15 min.
- Add baguette slices to an unlined baking sheet. Drizzle with 2 tbsp oil. Season with salt and pepper, then toss to coat. Broil baguette slices in the middle of the oven until golden-brown and crisp, 3-5 min. (TIP: Keep an eye on them so they don't burn!)
- Add softened cream cheese, lemon zest, 2 tsp lemon juice and 2 tsp dill to another medium bowl. Season with salt and pepper, then, using a spatula or wooden spoon, beat until smooth and slightly fluffy, 1 min.
- When crostini are done, remove from the oven and transfer to a serving platter or large plate to cool slightly, 5 min.
- Spread cream cheese mixture evenly over crostini. Roughly tear smoked salmon into pieces, then divide over crostini. Divide pickled shallots between crostini, then sprinkle dill over top.
