Smoked Salmon - Stuffed Baguette

[Olga Drozd]

Smoked Salmon - Stuffed Baguette

Serve thin salmon slices with cream cheese, capers, diced red onion and rye or pumpernickel bread, or enjoy in this stuffed baguette.

1 baguette (French stick)

SMOKED SALMON FILLING:

1/4 cup light cream cheese (50 mL)
2 Tablespoons chopped fresh dill (25 mL)
1 Tablespoon mustard
1 teaspoon wine vinegar
4 ounces smoked salmon (125 g)
1 Tablespoon capers
1 Tablespoon chopped red onion

Slice baguette in half horizontally; hollow out each half, leaving about 1/2 inch thick walls.

SMOKED SALMON FILLING:  In small bowl, stir together cream cheese, dill, mustard and vinegar.  Spread cut sides of baguette halves with cheese mixture.  Arrange smoked 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 1 day or overwrap with heavy-duty foil and freeze for up to 1 week;  thaw in refrigerator for 6 hours.  Using serrated knife, cutinto 1-inch thick slices.  Makes 30 pieces.

TIP:

1.  Double the cream cheese mixture if you like lots on your sandwiches.
2.  Both fillings can be used to make tortilla spirals.  Top large tortillas with salmon filling ingredients and roll up firmly.  Wrap and chill for at least 30 minutes or for up to 3 days.  Cut each diagonally into 1/2 inch thick slices.  Use 4 large tortillas.

VARIATION:

ARTICHOKE AND GORGONZOLA--STUFFED BAGUETTE: Omit Smoked Salmon Filling.

In bowl, stir together 1 package (8 ounces / 250 g) light cream cheese, softened, 1 jar (6 ounces / 170 mL) marinated artichoke hearts, drained and chopped, 1/2 cup (125 mL) Gorgonzola or blue cheese, crumbled, 1/4 cup (50 mL) chopped fresh parsley, half sweet red pepper, diced, 1 teaspoon dried oregano, 1 clove garlic, minced, and pinch pepper.  MAKE AHEAD: Wrap in plastic wrap and refrigerate for up to 1 day or overwrap with heavy duty foil and freeze for up 1 week; thaw in refrigerator for 6 hours.