the raclette and fondue

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Smoked Salmon with Spinach Raclette


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


  • 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.

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