Smoked Salmon and Horseradish Baguette
1/4 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 cup prepared horseradish
zest of one lemon
Author note: If you prefer toasted bread, slice the baguette and then lightly toast in the oven before adding the horseradish cream, smoked salmon and mint.
- Remove the cream cheese from the fridge and let sit at room temperature for 30 minutes.
- In a medium-size bowl add the cream cheese, vinegar, salt, horseradish and lemon zest. Stir well to combine.
- Slice the baguette in half (hot dog style). Add a generous smear of horseradish cream on each slice of baguette. Top the cream with slices of smoked salmon and fresh mint. Serve at room temperature.