Recipe: Appetizing Salmon Jim Hillibish February 24, 2014 March '14, About Food & Dining, Recipes 1144 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 oil30 thin slices baguette bread8 ounces feta or goat cheese, crumbled8 ounces smoked salmon, thinly sliced1 teaspoon lemon zest30 small sprigs fresh dill weedStir 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.