Sprinkle the smoked salmon thickly with dried lemon peel, dried paprika, coarse bell pepper and red salt. Wrap in aluminum foil and bake in a heated oven for half an hour at 180 degrees. Serve with fresh baguette bread and butter.
Related Recipes:
![](https://munchilla.com/wp-content/uploads/salmon-trout-with-fennel-carrot-vegetables-in-lemon-dill-broth_1-51126-1-300x200.webp)
![Photo](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![Photo](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![Photo](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![Photo](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![](https://munchilla.com/wp-content/uploads/salmon-with-broccoli-and-potatoes-from-the-steamer_1-4244-1-300x200.webp)
![Photo](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![Photo](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![Photo](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![](https://munchilla.com/wp-content/uploads/sauerkraut-bell-pepper-soup_1-4231-1-300x200.webp)
Sprinkle the smoked salmon thickly with dried lemon peel, dried paprika, coarse bell pepper and red salt. Wrap in aluminum foil and bake in a heated oven for half an hour at 180 degrees. Serve with fresh baguette bread and butter.