Smoked Salmon Tea Sandwiches (Canapés)
Ingredients
8 oz package cream cheese
2 Tbsp Mayo
1-2 Garlic cloves, pressed
1-2 Tbsp dill leaves, finely chopped
More dill sprigs for garnish
4 oz smoked salmon
1 long baguette
2 Tbsp unsalted butter, melted
Directions
Slice bread into 1/3″ thick slices on the diagonal.
Place the bread slices side-by-side onto a large baking sheet. Brush the tops with butter. Flip the breads over and brush the other side with butter. I just use long strokes across multiple slices of bread at the same time. Bake at 350˚F for 5 minutes or until edges are just barely starting to turn golden. The breads should still be soft in the center.
In a small bowl, combine all of your spread ingredients: 8 oz cream cheese (no need to soften it), 2 Tbsp Mayo, 1-2 pressed garlic cloves, 1-2 Tbsp freshly chopped dill. Mash it all together with a fork.
Spread the cream cheese mix over the top of each bread slice. It’s OK to spread even if the bread is still warm. Top with a piece of salmon and garnish with dill. If stacking, it’s a good idea to put plastic wrap between the layers so the bread doesn’t get soggy.
