Smoked Salmon on Grilled Baguette with Zesty Dill Cream

There is something undeniably elegant about the combination of cured fish and fresh herbs, but when you introduce the rustic charm of an Arteflame grill, the dish transcends into something truly spectacular. This recipe for Smoked Salmon on Grilled Baguette with Dill Cream strikes the perfect balance between sophisticated dining and outdoor cooking. The magic lies in the contrast: the cold, silky texture of premium smoked salmon against the warm, crunchy, wood-fired toast of the baguette. It is an appetizer that speaks to the senses, blending the salty brininess of the sea with the earthy, smoky notes of the fire.

Preparing this dish on the Arteflame allows you to achieve a crust on the bread that a standard toaster simply cannot replicate. The flat-top cooktop sears the baguette slices in seconds, locking in moisture while creating a golden-brown exterior. Paired with a homemade, lemon-infused dill cream, this dish is versatile enough for a fancy brunch, a summer evening appetizer, or a holiday gathering. It is simple to assemble yet complex in flavor, ensuring your guests will be asking for the recipe before the plate is even empty.

Ingredients

• 1 French Baguette, sliced on a bias into 1/2 inch rounds
• 8 oz Premium Smoked Salmon (thinly sliced)
• 8 oz Cream Cheese, softened at room temperature
• 1/4 cup Fresh Dill, finely chopped (plus extra sprigs for garnish)
• 1 Lemon (Juice of half, zest of whole)
• 2 tbsp Capers, drained (optional)
• 2 tbsp Extra Virgin Olive Oil (for brushing)
• 1 clove Garlic, minced
• Freshly cracked Black Pepper to taste
• Sea Salt to taste

Instructions

Step 1: Fire Up the Grill

1. Start by building a medium fire in the center of your Arteflame grill. You want the flat cooktop griddle to reach a moderate, even heat.
2. Allow the grill to heat up for about 15-20 minutes. Aim for a surface temperature where water dances and evaporates quickly, but the oil doesn't instantly smoke.
3. Lightly oil the cooktop surface with a paper towel dipped in vegetable oil to ensure a non-stick surface for the bread.

Step 2: Prepare the Dill Cream

1. While the grill is heating, take a medium mixing bowl and combine the softened cream cheese, minced garlic, chopped fresh dill, lemon juice, and lemon zest.
2. Whisk or mix vigorously with a fork until the mixture is light, fluffy, and well-combined.
3. Season with a pinch of sea salt and freshly cracked black pepper. Taste and adjust the lemon or dill according to your preference. Set aside in a cool place.

Step 3: Grill the Baguette

1. Brush both sides of each baguette slice lightly with olive oil. This encourages a golden sear and adds flavor.
2. Place the baguette slices directly onto the flat steel cooktop of the Arteflame. Position them slightly away from the direct center fire to prevent burning; you want a toast, not a char.
3. Grill for approximately 1-2 minutes per side. Watch them closely—once they develop distinct grill marks and a crispy texture, flip them over. Remove once both sides are golden brown.

Step 4: Assemble and Serve

1. Allow the grilled baguette slices to cool for just a minute so they are warm but not piping hot (which would melt the cream cheese too fast).
2. Spread a generous layer of the dill cream mixture onto each slice of bread.
3. Top artistically with a slice of folded smoked salmon.
4. Garnish with a few capers, a small sprig of fresh dill, and a final crack of black pepper. Serve immediately while the bread retains its warmth.

Tips

To master this recipe, timing and temperature are your best friends. When grilling the baguette on the Arteflame, remember that the steel cooktop retains heat incredibly well. Place your bread on the outer ring of the cooktop first; this area is slightly cooler and allows the bread to crisp up through the center without burning the exterior too quickly. If you prefer a distinct char, move them closer to the fire for the last 10 seconds of cooking.

Regarding the ingredients, the quality of the smoked salmon makes a significant difference. Look for cold-smoked varieties that aren't too oily. If you are preparing this for a large party, you can make the dill cream cheese mixture up to 24 hours in advance. This actually allows the flavors of the garlic and dill to meld together more deeply. Just be sure to give it a good stir before spreading it on the warm bread to ensure it is fluffy and spreadable.

Variations

While the classic combination of salmon and dill is timeless, don't be afraid to experiment with flavors to suit your palate or the season. Here are a few ways to twist this recipe:

• The Spicy Kick: Add a teaspoon of horseradish or a sprinkle of red chili flakes into the cream cheese mixture for a subtle heat that cuts through the richness of the salmon.
• Cucumber Crunch: Place a thin slice of fresh English cucumber between the cream cheese and the salmon for an added layer of refreshing crunch.
• Avocado Base: Substitute half of the cream cheese with ripe avocado for a greener, creamier, and slightly healthier base.
• Everything Bagel Twist: Sprinkle "Everything Bagel" seasoning on top of the cream cheese before adding the salmon for an explosion of savory flavors.
• Smoked Trout Alternative: If you aren't a fan of salmon, this recipe works beautifully with smoked trout or even thin slices of cold-smoked mackerel.

Best pairings

This appetizer is rich and savory, so it pairs best with beverages that have high acidity to cleanse the palate. A crisp, dry white wine is the traditional choice; look for a Sauvignon Blanc with citrus notes or a mineral-forward Chablis. These wines highlight the lemon zest in the cream and cut through the fattiness of the smoked salmon. If you are celebrating, a Brut Champagne or a dry Prosecco is an excellent companion, as the bubbles provide a delightful textural contrast to the creamy topping.

For non-alcoholic options, consider a sparkling elderflower pressé or a cucumber-infused sparkling water. If you are serving this as part of a larger meal, follow it up with lighter main courses. Grilled white fish, a cedar plank scallops dish, or a vibrant summer salad with a vinaigrette dressing would ensure the meal doesn't feel too heavy. The smoky notes from the baguette tie perfectly into any other grilled dishes you plan to serve from your Arteflame.

Conclusion

Smoked Salmon on Grilled Baguette with Dill Cream is more than just an appetizer; it is a testament to how open-fire cooking can elevate delicate ingredients. By using the Arteflame to toast the bread, you introduce a layer of warmth and wood-fired flavor that turns a standard catering staple into a gourmet experience. The contrast of the hot, crispy bread with the cool, creamy topping creates a mouthfeel that is simply addictive.

Whether you are hosting a sophisticated dinner party or just enjoying a casual afternoon by the grill, this recipe delivers maximum impact with minimal effort. It celebrates fresh ingredients, simple techniques, and the joy of gathering around the fire. Give this recipe a try next time you light up your grill, and watch as these delicious bites disappear from the platter in minutes.