Smoked Salmon and Dill Cream Baguette

 Smoked Salmon and Dill Cream Baguette

Ingredients:

1 baguette (or 2 small half-baguettes)

100 to 150 g smoked salmon

100 g heavy cream (or cream cheese, such as Philadelphia)

1 tsp mild mustard (optional)

1 tbsp chopped fresh dill (or 1 tsp dried dill)

1 tsp lemon juice

Freshly ground black pepper

Grated soft cheese (Emmental or mozzarella – optional for gratin)

Preparation:

Preheat the oven to 200°C (fan-assisted).

Prepare the dill cream:

In a bowl, mix the crème fraîche with the dill, mustard (if using), lemon juice, and a little pepper. Taste and adjust the seasoning.

Prepare the baguette:

Cut it in half lengthwise, then in half again widthwise (for 4 pieces).

Lightly toast the slices in the oven or in the toaster if you prefer a crispy base.

Spread each piece of bread with the dill cream.

Add strips of smoked salmon on top.

(Optional: Sprinkle with grated cheese for a gratin effect.)

Bake for 10 to 12 minutes, until the top is golden brown (especially if you used cheese).

Serve hot or warm, garnished with fresh dill sprigs or a squeeze of lemon for a touch of freshness.

Tip:

Serve with a few arugula leaves seasoned with balsamic vinegar for a touch of greenery.