4tablespoonslemon herb aioli sauceStonewall Kitchen
1teaspoon dried dill, divided
3ozthinly sliced cold smoked salmonAldi
In a small bowl, combine cream cheese, lemon dill aioli sauce and 1/4 teaspoon dried dill. Set aside.
Slice baguette on a diagonal into 1/2 inch to 1 inch slices. Brush lightly with olive oil. Place baguette slices on a baking sheet lined with parchment paper. Place under broiler and toast slices slightly.
Slice cold smoked salmon slices into 16 pieces about the same length as the baguette. Set aside.
Spread lightly toasted baguette slices with cream cheese/aioli mixture. Place one piece of smoked salmon on top of cream cheese mixture.
Broil (6 inches under broiler coils) for 1 or 2 minutes, watching carefully. Remove from oven, sprinkle with remaining dried dill weed. Serve.