Smoked Salmon, Cream Cheese and Fresh Dill Appetizers




The classic cream cheese, local smoked salmon and fresh dill combination is delightfully transformed with a simple twist: fresh lemon zest in every bite.
  • 4 slices of Udi’s Baguette sliced to desired thickness
  • 4 ounces (120 g) of wild, smoked salmon
  • 2 ounces (60 g) of cream cheese
  • 2 teaspoons (10 mL) of chopped, fresh dill
  • ½ (2.5 ml) teaspoon of lemon zest*
  • 1 (5ml) teaspoon of fresh lemon juice
  • ½ clove of garlic, minced
  • Fresh ground black pepper + 1 (4gm) teaspoon of chia seeds


  1. Put 4 slices of baguette on a platter.
  2. *Make lemon zest by taking a fresh lemon and with the fine side of a cheese grater, grate lemon peel. Be careful not to grate down to the white ‘pith’ part of lemon or it will be bitter.
  3. Combine cream cheese, fresh dill, lemon zest, lemon juice and garlic together in a bowl and set aside.
  4. Use ¼ of cream cheese mixture for each baguette.
  5. Top cream cheese off with one ounce of smoked salmon and sprinkle fresh black pepper and black chia seeds to add a peppery crunch
  6. Garnish with a sprig of fresh dill of swirled lemon peel


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