SUPER SIMPLE SMOKED SALMON CROSTINI
Make and share this Super Simple Smoked Salmon Crostini recipe from Food.com.
Provided by LifeIsGood
Categories Scandinavian
Time 25m
Yield 24 crostinis
Number Of Ingredients 8
Steps:
- Heat oven to 400°F Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
- In a small bowl, combine the cream cheese, horseradish, and 1 tablespoon dill; season with ¼ teaspoon each salt and pepper.
- Dividing evenly, spread the cream cheese mixture on the toasted baguette slices. Top with the salmon and sprinkle with the remaining tablespoon of dill.
Nutrition Facts : Calories 217.3, Fat 4.1, SaturatedFat 1.4, Cholesterol 6.4, Sodium 384.9, Carbohydrate 36.4, Fiber 1.6, Sugar 1.8, Protein 8.7
SMOKED SALMON CANAPE WITH GREEN OLIVE GRAPEFRUIT TAPENADE
Steps:
- In a food processor, pulse the olives, mint, handful of chives, half of the grapefruit zest, all of the grapefruit juice, cumin, cinnamon, and olive oil. Dont over process, it should be a little chunky, but still finely chopped.
- Pour the Champagne into a small saute pan with coriander seeds. Bring to a boil over medium-high heat and reduce until it just turns syrupy. Strain the mixture and set aside to cool.
- In a small bowl, stir together the cooled Champagne "syrup", remaining grapefruit zest, honey, sumac, and creme fraiche. Season the mixture with salt, and pepper, to taste.
- Heat a grill pan or large nonstick skillet and warm the naan bread on both sides. Cut the bread in half from top to bottom, then crosswise into 1-inch wide pieces. Smear each one with some tapenade, then top with a small piece of salmon, a piece of grapefruit and dollop of creme fraiche. Balance a short length of chive on top if you want to be extra fancy!
SMOKED SALMON & OLIVE TAPENADE BAGUETTE SLICES
This is a quick appetizer which is always a hit. It is light enough but has rich flavors to make it the perfect bite size appetizer. Now if you are really short on time ... you can actually buy some baguette slices ready to use, and also the olive tapenade which there are several good brands available these days. But make the tapenade ahead and then it takes just minutes to put these all together.
Provided by SarasotaCook
Categories Vegetable
Time 30m
Yield 18-24 Appetizers, 18-24 serving(s)
Number Of Ingredients 17
Steps:
- Olive Tapenade -- Chop up the olives both green and black very fine and mix with the olive oil, garlic, capers (also chopped), lemon zest, parsley and pepper (no salt needed) as the olives and capers are very salty. Mix and just refrigerate until ready to use.
- Creme Fraiche Sauce -- Mix the creme fraiche, lemon zest and juice, dill and a pinch of salt, go easy. Stir until combined and put in the refrigerator until ready to use.
- Baguettes -- Now if you want, you can use slices of pumpernickle if you prefer than. You can even buy the small sandwich party breads which will work too. Personally, I like the baguettes. Just thin slice and then drizzle with olive. Place on a baking sheet (I line mine with parchment for no clean up) and then bake at 425 until golden brown. Remove and let cool.
- Putting Them Together -- On your cooled baguettes, spread a spoon of the olive tapenade, a couple of rings of the red onion, then a slice of the smoked salmon, folding over so you have a nice size piece on each baguette. Then top with a spoon of the dilled' cream sauce.
- Garnish -- If you want to get fancy, top with a sprig of dill, a thin lemon twist, or even a olive slice.
- They literally take just minutes to put together and they are so tasty.
Nutrition Facts : Calories 187.5, Fat 11.2, SaturatedFat 4, Cholesterol 23.9, Sodium 521.2, Carbohydrate 14.6, Fiber 1.2, Sugar 0.3, Protein 7.3
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