Smoked salmon + cream cheese + dill = deliciousness. Last weekend, when the sun was out and there was nothing better to do on a Saturday afternoon, Gary and I spent it smoking some fish to bring to a potluck.

We used the last package of our Kokanee salmon that we caught in Oregon. (Sigh. Looks like we’ll just have to head out there again to replenish our stash.) We encrusted the salmon with crushed pepper and a little bit of Kosher salt and smoked them with applewood for 2 1/2 hours, or until completely dry. However, if you don’t have access to fresh salmon, or a smoker, packaged smoked salmon from the store will work just fine.

Fresh dill, though, is a must.

Ingredients:

1 lb (or one package) of smoked salmon
1 baguette
1 package cream cheese
1 T Worcestershire sauce
2 green onions, chopped
1/4 c chopped fresh dill
S&P

Instructions:

Let the cream cheese get to room temperature, for it’s easier to mix. Add half the chopped dill, onions, Worcestershire, and salt and pepper. Mix together. Spread on bread (or gluten-free crackers) right before you’re ready to serve, top with a sliver of salmon, and sprinkle the remaining dill over the top. If they’re made too far in advance, they tend to get soggy. But fortunately, they’re too tasty to last for very long to get to that point.