An easy to make appetizer, ready in minutes! Smoked Salmon, dill cream cheese on rye bread ro

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.. 4-6 slices pumpernickel bread 4-6 slices smoked salmon (We used Foppen Smoked Norwegian Salmon Slices from Costco) Honey mustard dill sauce (or favorite vinaigrette) Instructions. Smash avocado with cream cheese, lemon juice and salt and pepper. Set aside. Whisk eggs. Add about 2 Tbsp. water for fluffier eggs. Scramble eggs in EVOO on stove.


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An easy to make appetizer, ready in minutes! Smoked Salmon, dill cream cheese on rye bread ro

An easy to make appetizer, ready in minutes! Smoked Salmon, dill cream cheese on rye bread ro


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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.. Add the sugar, salt and vinegar. Place in a tightly covered container in the refrigerator and leave for at least 4-5 hours or overnight before using. Melt 15g (1/2oz) butter in a saucepan. Add the smoked salmon and 1 tsp of water. Cover and cook for 3-4 minutes, or until it no longer looks opaque. Cool and refrigerate until cold.