Directions: Combine sliced cucumbers, sliced red onions, minced garlic, sliced green onions, salt, oil and wine vinegar. Mix until well blended. Keep in refrigerator for at least 4 hours to marinate. In a bowl, combine sour cream and dill. Mix until well blended. Keep refrigerated until ready to use.. Cut your bread and toast it. Once the salmon has cooled enough to touch use a fork to gently break it up into pieces. Taste and sprinkle with a little more smoked paprika or salt if needed. Spread a couple tablespoons (or whatever amount you like!) on the toast and top with about 1/4-1/3 of the salmon.
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Ingredients. 1 diagonal slice baguette (1/4 inch thick), preferably whole-wheat. 1 tablespoon Neufchâtel. ½ ounce smoked salmon. ¼ teaspoon chopped fresh dill.. Gather all ingredients before starting recipe. Thinly spread softened butter in each slice of bread. Cover with cream cheese and a slice of smoked salmon. Cover with cling wrap and refrigerate until ready to serve. Smoked Salmon is always a welcome small bite. There are endless versions, this is just one more on pumpernickel.
