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Smoked Salmon with Rosemary and Lemon | The Little Shop of Olive Oils

Smoked Salmon with Rosemary and Lemon

This hit the spot this morning:


  • 8 ounces cream cheese
  • 1/2 lemon (or use a drizzle of Sicilian Lemon Balsamic Vinegar)
  • Himalayan  Sea Salt (to taste)
  • freshly ground black pepper (to taste)
  • 1/2 loaf whole wheat sandwich bread (8 slices)
  • 1 baguette (sliced 1 inch thick)
  • 8 ounces smoked salmon
  • 1/4 cup Rosemary Extra Virgin Olive Oils
  • 1 tablespoon Medium/large Capers
  • Fresh Rosemary (garnish)


  • Preheat oven to 350 degrees. Arrange baguette slices in a single layer on a rimmed baking sheet.
  • Brush the slices evenly with olive oil. Bake until lightly toasted, about 15 minutes.
  • Slice the lemon into 1/4 inch pieces
  • once baguette slices are done, let them cool
  • To assemble, start with a dollop of cream cheese on each baguette, add lemon & salmon slices, capers, salt pepper and rosemary.
  • Serve and Enjoy!

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