Smoked Salmon on Crostini
1 large cold-smoked salmon fillet
Red onion, chopped
Capers
Fresh dill
1/4 lemon - cut in small wedges
French baguette
Tub of onion and chive cream cheese
Place smoked salmon on a large decorative platter. Sprinkle capers and dill on top and along the sides. Place chopped red onion along the sides. Allow to come to room temperature (about 30 minutes) before consuming.
Meanwhile, cut thin slices of bread from a large baguette loaf (we used about a half loaf) and place on a large baking pan. Toast in a 450 degree oven (preheated) for about 8 minutes -- you may have to turn them once to get both sides toasted.
Serve salmon by placing a smear of cream cheese on the bottom, top with a nice chunk of smoked salmon, capers, dill and onion. Give a small squeeze of lemon on top. Enjoy!
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| Cheeseball, brie cheese with jalapeno jelly, bourbon meatballs, smoked salmon crostini. |
Other appetizer recipes will be posted separately.
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