Smoked Salmon Baguettes with Dill Cream Cheese
I get my bread at the ABC bread stall at Cork's English Market; the staff there are my advisers on all things dough-based.
According to one lovely girl there, the country baguettes are the best for picnics. Long, flat and soft, they're perfect for fillings and are super portable when wrapped whole in cling film. Just remember to bring a bread knife.
Serves six to eight.
YOU WILL NEED
400g cream cheese
Juice of ½ lemon
Zest of ½ lemon
2 tbsps chopped fresh dill
1 large white baguette
400g smoked salmon, thinly sliced
First, peel the cucumber into long thin strips. Lay the strips on sheets of kitchen paper to remove excess water.
Mix the cream cheese, juice, zest, dill and black pepper together until smooth.
Halve the baguette lengthways, then spread a thick layer of cream cheese on to the bottom of the bread and a thin layer on the top half. Layer the salmon over the base, then top with the ribbons of cucumber.
Fold the lid down and wrap the entire loaf snuggly in cling film.