With a perfect m?nge of flavours, these slices of pink salmon and dill-speckled cream cheese sandwiched in a bakery-fresh loaf are hard to resist.
- Portion size 30 servings
Ingredients
Method
In small bowl, stir together cream cheese, dill, mustard and vinegar.
Slice baguette in half horizontally; hollow out each half, leaving about 1/2-inch (1 cm) thick walls.
Spread cut sides of baguette halves with cheese mixture. Arrange salmon, capers and onion in bottom half; replace top of loaf. Firmly press together. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours or overwrap in foil and freeze for up to 1 week; thaw in refrigerator for 6 hours.) Cut into 1-inch (2.5 cm) thick slices.
Nutritional facts <b>Per Piece:</b> about
- Sodium 96 mg
- Protein 2 g
- Calories 33.0
- Total fat 1 g
- Cholesterol 2 mg
- Saturated fat trace
- Total carbohydrate 5 g
%RDI
- Iron 1.0
- Folate 4.0
- Calcium 1.0
