There are two types of “smoked” salmon, cold and hot smoked. Cold-smoked salmon is cured and then smoked at low temperatures, resulting in a silky texture, while hot-smoked salmon is cooked at higher temperatures, giving it a flaky texture and a more robust flavor. Either can be used in this dish. Cold smoked is usually pre-packaged sliced paper thin, hot smoked is usually found at your fish counter.
Ingredients:
- 1 Baguette sliced in 1/2 inch pieces
- Olive oil to drizzle
- 1 Piece hot smoked salmon or 1 package of cold smoked
- 2 Tablespoons mayonaise
- 2 Tablespoons sour cream
- 1 Teaspoon dried dill weed
- 1/2 Red onion chopped
- 2 Tablespoons capers
Directions: Preheat oven to Broil
Drizzle olive oil on both sides of the sliced baguette and place on a cookie sheet. Toast them under a broiler until browned and crispy. Turn once to brown each side.
In a small bowl, mix the mayo, sour cream and dill. To serve place the sauce, chopped onions and capers in small bowls. Put the toasts into another and serve the salmon on a small cutting board. Assemble as in our image. Optionally… place a dollop or sauce on the bread first and the other ingredients on top. This helps glue everything to the bread better.
