You haven’t lived if you haven’t had smoked salmon.
OK, I’m slightly exaggerating here. I realize many of you reading this post probably have never tried smoked salmon, so I’ll dial it back and say: You haven’t experienced one of the best types of seafood out there if you’ve never tasted smoked salmon.
But before we talk about these AH-MAZ-ING, need-them-at-your-next-dinner-party Smoked Salmon on Toast Points, let’s wrap up Thanksgiving, shall we? I hope you all had a wonderful holiday and were able to take time to relax, unwind, and most importantly, share love and life with family and friends.
As some of you may have read in a previous post, this was my first year hosting Thanksgiving. All I can say is it was a dream come true! But today, it’s on to bigger and better things! Christmas and New Year’s are just around the corner and turkey is totally a thing of the past. It’s time to start thinking about Christmas dinners, decadent desserts and dinner party appetizers.
This Smoked Salmon on Toast Points recipe is the perfect crowd-pleasing dinner party appetizer. Because smoked salmon is so mild and tangy, I’d bet these might even please all of the non-seafood lovers out there. But you’ll have to let me know of that one. 😉
I used Canyon Bakehouse rye bread for this recipe because I love the way the rye compliments the herbed cream cheese, dill, cucumber and smoked salmon. It’s a dreamy combination that will have you shoving these toast points down your throat the minute the platter comes by. Bon appetit!
This is a sponsored post, written by me, and created in partnership with Canyon Bakehouse. All opinions expressed are straight from the heart.
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- [b]For the herbed cream cheese:[/b]
- 4 0z. cream cheese, at room temperature
- 2 teaspoons fresh lemon juice
- Zest of 1/2 lemon
- 1 tablespoon chopped fresh dill
- ½ teaspoon garlic pepper
- Pinch of salt
- [br]
- 6 slices Canyon Bakehouse rye bread
- 2 tablespoons butter, melted
- 6 oz. smoked salmon, thinly sliced
- 6 cucumber slices, halved
- Dill sprigs for garnish
- Preheat oven to 350˚ F and brush the bread on both sides with melted butter. Place on a baking sheet and bake until slightly crispy, about 15 minutes. Let cool completely before assembling toast points.
- In a small bowl, combine the herbed cream cheese ingredients and stir until well blended. Spread herbed cream cheese evenly on top of toast points and top with cucumber and smoked salmon slices. Garnish with additional dill sprigs and arrange on a platter for serving.