BAGUETTE WITH SMOKED SALMON SPREAD
1 Baguette, sliced
2 oz. Cream cheese
2 Tbsp. Robert Rothschild Farm Emerald Isle Onion Dill Horseradish Dip
8 oz. Smoked salmon, sliced thin
1 English seedless cucumber
Mix together the cream cheese and Emerald Isle Onion Dill Horseradish Dip in a small bowl. Spread a thin layer of mixture onto baguette slices. Place thin slices of smoked salmon on top of cheese mixture. Slice cucumbers lengthwise in very thin slices using a mandolin or knife. Top smoked salmon with thin slices of cucumber.