Some of you may be interested in this recipe after the words smoked salmon. For me, it's after the word pumpernickel. It's my favorite kind of bread- usually toasted with some good butter on it. Having it this way with Boursin, smoked salmon, cucumber, and dill isn't bad either.
This recipe is very versatile- either for a nice bite at a light dinner or at a brunch, you choose when you want to eat it. If you live close to a Wegmans you can get nice little salmon portions for 2 and make this up for yourself and a friend on the weekend. Sure to impress.
Recipe thanks to the Small Parties cookbook by Marguerite Marceau Henderson
Ingredients You'll Need:
16 thin slices pumpernickel loaf
4 ounces herbed-garlic soft cheese, such as Boursin
3 ounces smoked salmon, thinly sliced
1 English cucumber, thinly sliced and patted dry on paper towels
dash of dried dill on each
Place the bread on a platter then spread a thin layer of cheese and top with some salmon, thin cucumber, and a dash of dish.
Wine Pairing:
Maker: Sea Glass
Varietal: Sauvignon Blanc
Region: Santa Barbara
Vintage: 2009
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