Smoked salmon and herring on toasted baguette Recipe

Name: Smoked salmon and herring on toasted baguette
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 24 appetizers
Ingredients: 1 ciabatta baguette; To taste, olive oil; To taste, fleur de sel; 10 mL 2 tsp. salted herbs; 200 g (7 oz.) smoked salmon; 100 g (3 oz.) canned herring fillets, finely chopped; 30 mL (2 tbsp.) sherry vinegar (optional); 15 mL (1 tbsp.) finely chopped fresh dill; 15 mL (1 tbsp.) lemon zest (about 1 lemon); 30 mL (2 tbsp.) lemon juice (about ½ lemon)

Ingredients

1 ciabatta baguette
To taste, olive oil
To taste, fleur de sel
10 mL 2 tsp. salted herbs
200 g (7 oz.) smoked salmon
100 g (3 oz.) canned herring fillets, finely chopped
30 mL (2 tbsp.) sherry vinegar (optional)
15 mL (1 tbsp.) finely chopped fresh dill
15 mL (1 tbsp.) lemon zest (about 1 lemon)
30 mL (2 tbsp.) lemon juice (about ½ lemon)

PREP TIME 10m	COOK TIME 5m	TOTAL TIME 15m
YIELD 24 appetizers

Instructions

Preheat the oven to 200°C (400°F).
Cut baguette lengthwise (into top and bottom pieces).
Brush the insides with olive oil and sprinkle with fleur de sel.
Bake in oven for about 5 minutes to toast them slightly.
Remove from oven and brush with salted herbs.
Slice into small pieces, about 12 bite-sized pieces per baguette half.
Top with smoked salmon and smoked herring, drizzle with sherry vinegar, sprinkle with dill and lemon zest, and drizzle with lemon juice.