Huber's Butchery

Smoked Salmon, Cream Cheese and Salmon Caviar Pincho with Dill Mustard Sauce

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30 MINS

easy

Ingredients

200g Smoked Salmon, Sliced

1 pkt Apollo Spring Onion Cream Cheese

1 loaf Haubis’s Olive Baguette

1 btl Yarra Valley Atlantic Salmon Caviar

0.5 pkt Fresh Dill, Chopped

120g Dijon Mustard

20g Fresh Thyme Leaves

6g Apple Cider Vinegar

A pinch of fine salt

Cooking Method

1. Cut baguette into 1cm thickness and bake in preheated oven at 180°C for 5 minutes.

2. Spread cream cheese over baguette.

3. Arrange smoked salmon over baguette.

4. Top over with salmon caviar.

5. Combine remaining ingredients to make mustard sauce.

6. Drizzle sauce over pincho and serve.

Items
Total	SGD$0.00

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Smoked Salmon, Cream Cheese and Salmon Caviar Pincho with Dill Mustard Sauce

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