As we make our way into Spring, more of us may look towards doing some more entertaining with friends and families. Whether it is a picnic down at the local park, a barbecue by the beach or a slightly more sophisticated affair, this dish suits all occasions. I first created these salmon open sandwiches when I was doing some catering for a friends wine night. I was after something simple to suit the sparkling and these ingredients floated into my head.
Salmon is the star ingredient in this dish. It is smokey and is the crux of all the flavour. Rather than use thinly sliced smoked salmon, I opted for smoked fillets that I could flake myself. I then paired it with some mascarpone, capers and dill et voila. Simple food, done well!
This serves 10-12 as an appetiser or less if having more than one (trust me, they are hard to resist!)
Ingredients:
- 1 crusty baguette of choice (can be gluten free if need)
- 2 fillets smoked salmon.
- 1 bunch dill.
- 1 tub of mascarpone cheese.
- 1 jar of capers.
- 1 lemon, sliced in half.
- Salt and pepper, to taste.
Method:
- In a large bowl, break apart the salmon, putting the skin to one side. Set aside.
- Slice the baguette in discs lengthwise and toast until desired. You could use a toaster, but to speed up the process I use the oven.
- Using a butter knife, spread the mascarpone on each piece of toasted baguette.
- Add 1 tablespoon roughly chopped dill as well as 1-2 tablespoons capers to the salmon bowl. Mix carefully to avoid breaking up the salmon further. Squeeze the lemon juice on top and season with salt and pepper to taste.
- Add one tablespoon salmon mix to each piece of toasted baguette.
- Assemble the toasts on to a platter and add a few extra capers for garnish and chop some dill from a height.
Enjoy! As always, these are best served fresh, but will keep in the fridge when stored well.
I can’t wait to see you make these and don’t forget to share your photos and experiences – Tag us on Instagram @optima_health or #optimahealth