menu 1
menu 2
menu 3
menu 4
menu 5
menu 6
menu 7
menu 8
Brands |  Ocean Beauty | Ocean Bonita | Echo Falls | Lascco | Three Star | Rite | Nathan's | Icy Point | Tribe | Pillar Rock |
Pink Beauty | Searchlight | Commander | Port Clyde | Neptune | Other | Recipes
Recipes: The Classic

A great brunch offering or appetizer with Echo Falls, Cold Smoked Sockeye or Scottish Salmon. Mix softened
cream cheese with lemon juice, dill weed, salt and pepper. Spread over toasted baguette slices and top with chopped
tomato, red onion and caper.

Ingredients:

Baguette - ½ each
Cream cheese, softened - 4 ounces
Lemon juice - 1/4 tablespoon
Garlic, fresh chopped - pinch
Salt - pinch
Pepper, black - pinch
Dill weed - ¼ teaspoon
Echo Falls, Cold Smoked Salmon Sockeye or Scottish - 4 ounces
Capers, small - 1 tablespoon
Red onion - 1 tablespoon
Tomato, seeded and diced - 2 tablespoons

Method:

  • Slice baguette at angle ¼ to ½" thick, either toast or grill until golden.

  • Soften cream cheese and blend with lemon, garlic, salt, pepper and dill weed.

  • Spread cheese mixture over baguette slices and top with smoked salmon.

  • Garnish each slice with capers, red onions and chopped tomato.


    • Chef's Note: Bake or grill baguette slices tossed with olive oil, salt and pepper, sliced kalamata olives, serve over
    fresh greens. Top with additional dill or herb sprinkle.

    Yield: 4 portions, 2 each