Having a party? This smoky salmon appetizer does double duty as an hors d’oeuvre at a cocktail party or a starter for a formal dinner. It elegantly satisfies the requirements of both with a blend of flavors without destroying appetites. Better hand serve these to make sure all guests get a taste. They will disappear fast.



  • Mild olive oil
  • 30 thin slices baguette bread
  • 8 ounces feta or goat cheese, crumbled
  • 8 ounces smoked salmon, thinly sliced
  • 1 teaspoon lemon zest
  • 30 small sprigs fresh dill weed

Stir cheese with a couple of drops of olive oil and the lemon zest. Brush oil over both sides of bread, place in a single layer on baking sheet. Bake until bread is just browned, about 4 minutes on each side at 350 degrees. Spread cheese mixture over toasts. Top with trimmed salmon. Garnish each with a fresh dill sprig and serve.

Note: A similar appetizer occasionally was served at the Mergus Restaurant in downtown Canton in the 1950s.

About The Author

Jim Hillibish

Jim Hillibish is a graduate of Kent State University and started at The Repository as a photographer and reporter. He has been a feature editor, Lifestyle editor and City Editor. He developed and launched cantonrep.com in 1996 and presently writes editorial columns and food and feature stories.

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