Hot Smoked Salmon with Herb and Pine Nut Crust
Ingredients
- 1 x 30cm baguette or ciabatta, cut into very thin slices
- Olive oil spray
- 250 g PHILADELPHIA Spreadable Cream Cheese
- 1/3 cup finely chopped basil
- 2 Tbsps. finely chopped chives
- 1 Tbsp. finely chopped dill
- 1 Tbsp. capers, finely chopped
- 2 tsps. Dijon mustard
- Freshly ground white pepper, to taste
- 4 x 150g pieces hot smoked salmon
- 1/2 cup pine nuts