04 May Kosta’s Big Fat Smoked Salmon
Courtesy of the Salmon Shop
1/2 lb. Wild Sockeye Smoked Salmon – sliced
1/4 cup Firm Feta Cheese – crumbled
1.5 tbsps Fresh Dill – chopped
1 tbsp Extra Virgin Olive Oil
Fresh cracked black pepper to taste.
Slice the smoked salmon into one inch thick slices horizontally. Toss the slices in a bowl until well-seperated. Toss in the crumbled feta, then the dill. Season to taste with freshly-cracked black pepper. Stir in the olive oil. Serve on lightly buttered fresh baguette slices.
Tip: To lost the “fat” of this recipe, salmon can also be served on crisp bread.