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.
SMOKY SALMON TOASTS
• RECIPE •
- 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.