Appetizer: Smoked Salmon, Cream Cheese Appetizer with Dill and Pop Corn Sprout

Delicious Salmon Appetizer

Need: Day old baguette, sliced thin
Butter
Smoked Salmon
Cream Cheese, softened
Cream, 35%
S & P
Pop Corn Sprouts, fresh
Dill, fresh

Heat pan to med-high heat and slice your baguette into thin rounds, about a dozen slices. Lightly butter slices on both sides and toast them in the pan.
In a food processor, puree about 1/4 cup - 1/2 cup of the smoked salmon, depending on how much you like it, it is kind of a strong taste so use discrestion. Add just enough cream to blend it together, about 1-3 tbsp, 1 at a time, this is called a salmon mousse. Add about half a brick of cream cheese and decide if necessary to add more. Remember to use salt and pepper to taste, white pepper would be preferred.
After your baguette is toasted, let them cool. Spread your cream cheese on one side of the baguette round. Not too much, not too little, just enough.
Take the reserved smoked salmon and top the cream cheese rounds in a pretty fashion, either a flower, lay it on top, be creative, but make sure it looks pretty and appetizing.
Top the appetizer with some pop corn sprouts and dill.