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