Smoked Salmon Toast with Dill and Cucumbers
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Item No.
141150
Ingredients
- 1 country bread loaf, cut into thick slices
- 4 – 6 ounces smoked salmon, pre-sliced
- 2 Tablespoons Stonewall Kitchen Cucumber Dill Dressing
- 8 ounces cream cheese, softened
- 1 teaspoon lemon juice
- 1 small chile pepper, thinly sliced
- 1 cucumber, thinly sliced
- Fresh dill fronds
- Extra virgin olive oil
- Salt and pepper to taste
Directions
- Preheat grill. Drizzle bread slices with olive oil and grill on each side just long enough to create nice grill marks, about 30 seconds. Remove from heat and season lightly with salt and pepper.
- Combine Cucumber Dill dressing, cream cheese and lemon juice. Spread generously on grilled bread.
- Divide smoked salmon among four pieces of bread. Garnish with fresh dill, cucumber slices and chiles.
