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The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.
A stunning seafood spread for the upcoming holiday season, Heinen’s premium honey oak roasted salmon makes an incredible centerpiece on a seasonal appetizer board!
Let’s face it, we could all use a little help during this busy time of year, and the best thing about this pre-cooked salmon is that Heinen’s does all of the work for you. There’s no need to marinate, season or even reheat the fillets. Simply add it to a platter and surround it with my easy toasted bread points, dill herb spread and small bites of your choice.
All there’s left to do is dig in and indulge!
Honey Oak Roasted Salmon Board
- Cook time:
- 15min
- Prep time:
- 10min
- Total time:
- 25min
- Servings:
- 8-10
Ingredients
For the Toasted Bread Points
- 1 loaf white bread
- 3/4 stick butter, melted
- 3 Tbsp. fresh dill weed, minced
- 3 Tbsp. parsley, minced
For the Dill Spread
- 8 oz. cream cheese
- 3/4 cup sour cream
- 1/4 cup fresh dill weed, minced
- 1/4 cup Italian parsley, minced
- 1 garlic clove, grated
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
Flavorful Additions
- Radish
- Cucumber
- Lemon
- Red Onion
Instructions
For the Toasted Bread Points
- Preheat the oven to 350˚F.
- Cut off the side crust on each piece of toast, leaving top and bottom. Cut each slice of bread in half long ways.
- Place bread slices onto a baking sheet.
- Brush each slice with butter and sprinkle with chopped dill and parsley.
- Bake at 350˚F for 13-16 minutes, or until bread is toasted and golden.
For the Dill Spread
- Add all of the ingredients to a medium-size bowl.
- Use a handheld mixer to blend everything together until light and fluffy, about 2-3 minutes.
To Assemble
- Lay the precooked salmon in the center of a serving platter.
- Add the dill spread to a small bowl and place it next to the salmon.
- Arrange the toasted bread points and flavorful additions around the salmon and dill spread in individual sections.
- Serve and enjoy!
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