Dilly Smoked Salmon Bites as an extra
Serves 4
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.
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
Demi Baguette
(Contains: Gluten, Barley)
7 g
Dill
4 unit
Cream Cheese
(Contains: Milk)
1 unit
Lemon
2 unit
Shallot
2 tbsp
Red Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
2 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
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.
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.
