Quintessential Wines from California
Brass Tacks wines from California
Central Coast
Smoked Salmon with Dill Cream

Enjoy with Brass Tacks Riesling
Serves 8-10

Stuffed DatesIngredients
1 sourdough baguette, sliced into 1/4" rounds
1/4 cup heavy cream
1 tsp Dijon mustard
2 tsp fresh chives, minced
6 oz smoked salmon, finely diced
1 Tbsp capers, chopped
1 1/2 Tbsp fresh dill, chopped

Directions
Pre-heat broiler on High. Make one layer of bread on a baking sheet. Toast the bread slices under the broiler for 2-3 minutes on each side. Allow toast to cool slightly.

Whisk the cream until it thickens and becomes fluffy. Fold in the mustard and chives into the cream.

When the toasts have cooled, top each one with a teaspoon of the cream.

Sprinkle the capers, salmon and dill on top or each toast.

Serve immediately.

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