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Smoked Salmon Baguette Slices

appetizers, sandwiches, salmon

1/4 cup light cream cheese
2 tablespoons chopped fresh dill
1 tablespoon grainy mustard
1 teaspoon wine vinegar
1 baguette (French stick)
4 ounces smoked salmon
1 tablespoon capers
1 tablespoon chopped red onion

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 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 over wrap in foil and - Freeze for up to 1 week; thaw in refrigerator for6 hours.) Cut into 1-inch thick slices.

Contributor: Canadian Living Magazine, December, 2000

Yield: 30 pieces

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