Smoked Salmon Toasts with Dill and Capers:
1 package of your favorite sliced Smoked Salmon (we used New York Style)
8 oz tub of cream cheese
½ a shallot (approx. 2 tablespoons)
1 T. Chopped Dill (plus extra for garnish)
¼ teaspoon Garlic Powder
½ teaspoon Black Pepper
¼ c. Capers
One Baguette OR a box of your favorite sturdiest crackers
This is the easiest thing to do. Ever. Go ahead preheat an oven to 400 degrees.
Slice the baguette into thin toasts
Line the baking sheet and pop it in the oven for about 5 minutes or until golden brown. (Note* Be sure to keep an eye on them or they’ll char up faster than citizens of Pompeii)
Take out and place them on a cooling rack. By the time they cool they’ll have a lovely crunch.
Take the cream cheese. Pour it into a bigger bowl, unless you have the delicate finesse for mixing it in the actual tub. In which case. Well Done, You!
Combine the finely minced shallot, dill, garlic, and pepper in the cream cheese. Mix vigorously. This will not only equally distribute the delicious bits, but also “warm up” the mix to a perfect “Spreadability”. Yes. That is an official cooking term.
Now it’s assembly time! Take a cool toast. Spread it with a bit of the cream cheese mixture. Top with a piece of salmon. Garnish with some of the reserved dill and 3-4 capers right on top. Put in your mouth. This is crucial. Have the first taste. Adjust as necessary. My mother always said, “You can always add, you can never take away”.
If it’s delicious, press on and fill the plate with them. You might have some extra toasts. This is ok. Use them for Bruschetta. Jam and Brie. Or croutons.