Burrow Baker's Brunch Baguette with Smoked Salmon and Dill Cream
Hearty and satisfying, this open-faced sandwich celebrates the simple pleasures of a good meal, evoking the resourcefulness and community spirit found in safe havens. A crispy baguette forms the base for creamy dill spread and smoky salmon, perfect for a gathering.
Directions
- 1
Preheat oven to 375°F (190°C).
- 2
Slice the baguette crosswise into 1-inch thick pieces. Place them on a baking sheet.
- 3
Bake for 5-7 minutes, or until lightly toasted and crisp. Let cool slightly.
- 4
While the baguette toasts, prepare the dill cream. In a medium bowl, combine softened cream cheese, chopped dill, lemon juice, and black pepper.
- 5
Mix until well combined and smooth. Taste and adjust seasoning if necessary.
- 6
Once baguette slices are cooled, spread a generous spoonful of the dill cream onto each piece.
- 7
Top each baguette piece with a slice of smoked salmon.
- 8
Arrange a few thin slices of red onion and a sprinkle of capers over the salmon.
- 9
Garnish with chopped fresh chives just before serving.
- 10
Serve immediately as a delightful brunch or appetizer.