Smoked Salmon Toasts with Lemon-Dill Relish
Recipe Image
We’ve revived the traditional lox and cream cheese combo with a colourful rendition that features layers of crunchy and colourful accompaniments.

Bon Appe Product:  Italian Grande Baguette

  • 1½ cups (375 mL) cream cheese
  • 1 tbsp (15 mL) freshly squeezed lemon zest
  • 1 tbsp (15 mL) chopped fresh dill + extra sprigs for garnish
  • 1 clove garlic, minced
  • 1 Bon Appé Grande Ciabatta Baguette
  • 2 to 3 large radishes, very thinly sliced
  • 1 English cucumber, very thinly sliced
  • 150 to 200 g (5-7 oz) smoked salmon slices
  • 3 tbsp (45 mL) thinly sliced red onion (optional)
  • 1 tbsp (15 mL) capers in brine, drained and patted dry
  • Lemon wedges for garnish

15 min
10 min
Ready in
25 min

  1. In a small bowl, add Lemon-Dill Relish ingredients and cream together until well combined.
  2. To assemble toasts, slice baguette in half horizontally, then cut 2-inch slices on a diagonal for about 14 pieces. Preheat oven to 350 °F.
  3. Coat toasts with cooking spray and place on a baking sheet. Cook in oven for 8 to 10 minutes, until lightly toasted. Let cool.
  4. Spread Lemon-Dill Relish evenly on each toast. Layer each toast with remaining ingredients: radish and cucumber slices, smoked salmon and red onion (if using). Top with a couple of capers.
  5. Garnish with sprigs of dill and lemon wedges.

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