A classic treat!  For some reason I had a hankering for smoked salmon and when Mark announced that he was going to host Cigar Night last Tuesday I knew exactly what I was going to prepare…Smoke Salmon Bruschetta.  The recipe below basically can be replicated for any type of “vessel” (aka crackers/sliced baguette/mini toasts etc) and is very impressionable- your guests, friends and family are sure to love it!

What you need:

– 1/2 pound smoked salmon (I bought mine at Whole Foods in SLU– they have a great selection, but the market does too!)
– creme fresh (6 oz)
– 1/4 cup fresh dill (or more if you would like)
– salt & pepper
– crackers, mini toasts or a sliced baguette

I used mini toasts for the Cigar Night but these photos were taken the day after when I used a Macrina Bakery baguette.

Smoked Salmon Bruschetta. A great appetizer

Smoked Salmon Bruschetta. A great appetizer

First, slice your baguette and lightly toast in the oven (broil) or lay your crackers/toasts out on a serving tray.

Mix the creme fresh with freshly minced dill and sprinkle with a bit of salt to taste.

Shred the smoked salmon (I tend to like larger bits, but do whatever is your preference) and assemble!

Dress your “vessel” with a heaping spoon of dill/creme fresh, top with a generous helping of smoked salmon, crack a bit of fresh pepper on top and garnish with a small sprig of dill.  That’s it!  Enjoy :0)

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