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Stir together cream cheese, mayonnaise and lemon juice, salt, pepper and tabasco until smooth and creamy. Mix in chopped pickles, walnuts, and green onions until well incorporated. Gently stir in smoked salmon. Prepare grill or preheat oven to 350 degrees F. Lightly brush baguette slices with olive oil and place on grill to brown both sides. The grill will impart a light smoky flavor. If using the oven, set the baguette slices on a baking sheet and lightly brush with the olive oil. Bake until light brown on both sides, turning once, about 4 minutes Mound smoked salmon spread on toast and garnish with chives.
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Smoked mussels — appetizer, pasta, rice, charcuterie boards
Cloche + smoker — dramatic cocktail and dessert smoking
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish