Smoked Salmon Toast Points Recipe
Pickled shallots, cherry tomatoes, herb & caper cream cheese spread
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Ingredients
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Ingredients
Method
Directions
- 1
Pickle the Shallots
Start by preparing the pickled shallots. Thinly slice the shallots and place them in a small bowl. Pour the white vinegar over the sliced shallots and let them pickle for at least 30 minutes.
- 2
Prepare the Cream Cheese Spread
In a mixing bowl, combine the cream cheese, fresh dill, and capers. Mix well until the ingredients are evenly distributed. Season with salt and black pepper to taste. Set aside.
- 3
Prepare the Baguette
Preheat your oven to 180°C (350°F). Slice the baguette into 1-inch thick pieces. Arrange the slices on a baking sheet and brush each slice lightly with olive oil. Toast in the oven for about 10-12 minutes, or until golden brown and crispy.
- 4
Assemble the Toast Points
Once the baguette slices are toasted, spread a generous amount of the cream cheese mixture on each slice. Top each with a piece of smoked salmon.
- 5
Add Pickled Shallots and Tomatoes
Remove the pickled shallots from the vinegar and place them on top of the smoked salmon. Cut the cherry tomatoes in half and place a few halves on each toast point.
- 6
Serve
Arrange the smoked salmon toast points on a platter. Serve immediately and enjoy!