Ingredients:

• 12 smoked salmon slices
• 30 fresh baby spinach leaves
• 200g cream cheese
• 1 tablespoon of dried dill
• 2 french baguettes

Preperation:

• Slice the baguette and lightly toast on top of the raclette or hotstone grill .
• Mix the dill into the cream cheese and place the salmon onto the serving dish.
• Place the spinach onto the pan and top with cream cheese
• Grill for a few minutes and serve with a slice of smoked salmon on the toasted baguette.