Dilly Smoked Salmon Bites
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Dilly Smoked Salmon Bites

Dilly Smoked Salmon Bites

Serves 4 | 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.

Allergens:
Salmon
Wheat
Barley
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

100 g

Smoked Salmon

(Contains Salmon)

2 unit(s)

Demi Baguette

(Contains Wheat, Barley May contain Walnuts, Sesame, Soy)

7 g

Dill

4 unit(s)

Cream Cheese

(Contains Milk)

1 unit(s)

Lemon

2 unit(s)

Shallot

2 tbsp

Red Wine Vinegar

(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)

Not included in your delivery

2 tsp

Sugar*

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

½ tbsp

Sugar*

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Nutrition Values

Calories480 kcal
Fat22 g
Saturated Fat9 g
Carbohydrate55 g
Sugar9 g
Dietary Fiber3 g
Protein17 g
Cholesterol45 mg
Sodium1110 mg
Trans Fat0.4 g
Potassium350 mg
Calcium125 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Medium Bowl
Measuring Spoons
Baking Sheet

Instructions

Prep
1

Before starting preheat the oven to broil. Wash and dry all produce. Remove cream cheese from the fridge and set aside in a warm place to soften. 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.

Bake crostini
2

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!)

Make cream cheese spread
3

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.

Finish and serve
4

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.