An elegant but easy appetizer that you can put together quickly.
Serves 4 as an appetizer.
- 1 small baguette
- 2 tsp grapeseed or olive oil
- 1 pkg (100gr) SeaChange Ice Wine Smoked Salmon
- 4 Tbsp cream cheese, softened
- fancy greens
- reserved juice from Smoked Salmon pkg
- 2 tsp raspberry or balsamic vinegar
- 1 tsp grapeseed oil
- ½ tsp Duo Truffle mustard or mild honey mustard
- fresh ground pepper
- optional garnishes: edible flowers or red and green grapes
Preheat oven or toaster oven for broiling. Cut 8 slices from the baguette and brush both sides with the 2 tsp oil. Lightly toast on a cookie sheet placed on the middle rack of the oven until just golden brown, watching carefully. Remove from oven and allow to cool slightly. While they are cooling, remove the salmon from the package over a shallow dish. Slice the fillet out, careful to reserve all of the liquid. With a fork, break the fillet into eight bite-sized pieces. Spread each baguette slice with cream cheese and arrange on a serving platter. Place a few leaves of fancy greens on each slice. Arrange salmon pieces on baguette slices.
In a small bowl, whisk together reserved smoked salmon juice, vinegar, 1 tsp grapeseed oil, and dijon. Drizzle over top of the salmon.
Garnish with a few grinds of freshly ground pepper and serve. For an added touch, try garnishing the plate with edible flowers or red and green grapes.
Pair with sparkling wine, rosé, or an off-dry Riesling.
More recipes from SeaChange Canadian Gifts, a Saltspring Island company that donates 5% of profits to local food banks.