Open-Face Smoked Salmon Sandwich

• 8 oz. package of cream cheese, softened
• 6 oz. sour cream
• 2-3 tablespoons fresh dill, finely chopped
• Capers
• Red onion, diced
• Lemon, sliced
• Microgreens

Slice the bread into 1” – 1 ½” thick slices. Brush very lightly with a high quality olive oil on both sides and toast in a 350° oven until just browned.

In a mixer with a paddle attachment, mix the softened cream cheese, sour cream, and dill until fully incorporated. Add more dill to your preference.

Portion the salmon into 2 oz serving sizes.

Once the bread is toasted, smear a layer of the dill cream cheese over the bread, add the salmon, and sprinkle with capers and onions to your liking.

A squeeze from a lemon slice and a good pinch of microgreens puts this little sandwich over the edge!