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Salmon Cheddar Crusts

 

Oven 350 F

Serves 6-8

½ lb frozen salmon fillet or leftover baked salmon

2 Tbsp olive oil

2 tsp dillweed

Salt and pepper

 

 

Prepare the baked salmon a day ahead of time if you like. Leave the fish in it’s plastic and thaw in a sink of cool water for 30 minutes.  Place a sheet of foil on a baking sheet. Drizzle with olive oil. Remove the fish packaging and rinse with cold water. Place on the foil, skin side down (if there is skin). Drizzle the fish with olive oil. Sprinkle with dillweed, salt and pepper. Loosely fold up the edges of the foil. Bake at 350 F for 20 minutes. The fish is done when it flakes in the center.

 

1 (8 oz) package cream cheese

1 (5 oz) jar Kraft Old English cheddar cheese

 

 

Combine in a glass bowl or large measuring cup. Microwave on high for one minute. Stir and microwave another minute. Stir until smooth.

¼ tsp Worcestershire sauce

½ tsp garlic powder

¼ – ½ tsp cayenne pepper

 

Add spices and mix well. Start with ¼ tsp cayenne and add more if you like it spicy.

 

French bread

 

Fresh dill (if you have it)

 

Warm the bread in the oven at 350 F for 5 minutes. Cut into 1 “ slices. Remove and discard the soft bread and cut the crust into 2” strips. Spoon the cheese spread on the crust and top with a bite of salmon. Garnish with dill.

 

This is a fabulous appetizer for left-over salmon!

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