Smoked Salmon-Dill Bites
Serves 4 | with Whipped Cream Cheese and Pickled Shallots- Salmon
- Barley
- Wheat
- Milk
- May contain traces of allergens
- Tree nuts
- Sesame
- Soy
- Egg
- Fish
- Milk
- Mustard
- Wheat
Ingredients: Demi baguette (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Cold smoked salmon fillet (steelhead salmon, salt, sugar, natural wood smoke) • Shallot • Lemon • Red wine vinegar • Dill.
Ingredients
100 g
Smoked Salmon
(Contains: Salmon)
2 unit(s)
Demi Baguette
(Contains: Barley, Wheat May be present: 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 be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
2 tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
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 baguettes 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!)
- To a small pot, add shallots, vinegar, 2 tbsp water and 2 tsp sugar. Season with 1/4 tsp salt. Bring to a simmer over medium-high. Cook 1-2 min, stirring often, until sugar dissolves. Remove the pot from heat.
- Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool, 15 min.
- To an unlined baking sheet, add baguette slices. Drizzle with 2 tbsp oil. Season with salt and pepper, then toss to coat. Broil baguette slices in the middle of the oven 3-5 min, until golden and crisp. (TIP: Keep an eye on them so they don't burn!)
- To another medium bowl, add softened cream cheese, lemon zest, 2 tsp lemon juice and 2 tsp dill. Season with salt and pepper, then, using a spatula or wooden spoon, beat 1 min, until smooth and slightly fluffy.
- 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.
