SMOKED SALMON ON SOURDOUGH ROUNDS WITH CAPER-DILL RELISH
Provided by Davina Besford
Categories Fish No-Cook Cream Cheese Salmon Summer Dill Capers Bon Appétit Australia
Yield Makes 24
Number Of Ingredients 8
Steps:
- Stir first 5 ingredients in small bowl to blend. Season with salt and pepper.
- Spread cream cheese over baguette slices. Top each with 1 salmon piece, then generous 1 teaspoon relish. Arrange appetizers on platter.
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Kaion Gordon
[email protected]The smoked salmon was a bit too overpowering for the other flavors in the dish.
khizar Khalid
[email protected]This recipe was a bit too salty for my taste. I think I'll use less salt next time.
Sylvester Togba
[email protected]I added a squeeze of lemon juice to the capers and dill relish, and it really brightened up the flavors.
Keith Hilger
[email protected]I used whole wheat sourdough rounds instead of white sourdough rounds, and they worked just as well.
KF Pert
[email protected]I'm not a fan of capers, so I omitted them from the recipe. The smoked salmon and dill relish were still delicious on the sourdough rounds.
Kyaw Kyaw Zin AS
[email protected]Delicious!
shovuz alom
[email protected]These smoked salmon rounds were a huge hit at my party! They were so easy to make and everyone loved them.
Binod Shah
[email protected]I followed the recipe exactly, and the results were delicious. The smoked salmon was perfectly complemented by the capers and dill, and the sourdough rounds were a great addition.
Amrancadeey Amrancadeey
[email protected]This was a quick and easy appetizer to make, and it was a big hit with my guests. I will definitely be making it again.
Peyton Reed
[email protected]I'm not a huge fan of smoked salmon, but this recipe changed my mind. The flavors all worked together so well, and the sourdough rounds were the perfect vehicle for the salmon and relish.
TRAINER CHARBEL HAJJ
[email protected]This recipe was a hit at my last dinner party! The combination of smoked salmon, capers, and dill was perfect, and the sourdough rounds added a nice crunch. I'll definitely be making this again.