“Exquisite Polish Brunch: Zapiekanka with Smoked Salmon, Dill Cream Cheese, and Arugula”

Allergens

Dairy (cream cheese)

Ingredients

• 1 large gluten
• free baguette or 2 gluten
• free halves of ciabatta bread
• 8 oz smoked salmon
• 4 oz cream cheese, room temperature
• 1/4 cup fresh dill, finely chopped
• 2 cups arugula, washed and dried
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 tablespoon capers, rinsed
• 1/4 teaspoon black pepper
• 1/2 teaspoon sea salt
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 350°F (180°C).
2. Slice the gluten free baguette or ciabatta bread into 1/2 inch thick slices and place on a baking sheet.
3. Drizzle with olive oil, and season with salt and pepper.
4. Bake for 8 10 minutes or until golden brown and crispy. Remove from the oven and let cool slightly.
5. In a small bowl, mix together cream cheese and dill until well combined. Set aside.
6. To assemble, spread a generous layer of the dill cream cheese on each slice of toasted bread.
7. Top with smoked salmon, cherry tomatoes, red onion slices, capers, and arugula.
8. Season with additional black pepper and sea salt if desired.
9. Serve immediately.

Chef’s Insight

Experiment with different types of smoked fish and various herbs to create your own unique flavor combinations.

Notes

This recipe is gluten-free and can be easily adapted for vegetarian or dairy-free diets.