I agree that this appetizer is outstanding. The fennel and dill make the dish. If there's any left when we get home, we consider ourselves lucky. We usually serve it on crostini, but the leftovers are great on crackers too.
Smoked Salmon Crostini
This elegant appetizer features toasted baguette slices topped with smoked salmon, fresh herbs, and creamy cheese spread.
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- Calories: 112
- Calories from fat: 24%
- Fat: 3g
- Saturated fat: 0.9g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.4g
- Protein: 5.7g
- Carbohydrate: 15.5g
- Fiber: 1g
- Cholesterol: 6mg
- Iron: 0.9mg
- Sodium: 482mg
- Calcium: 28mg
- 1/2 cup chopped fennel bulb
- 1/4 cup chopped green onions
- 1 tablespoon extravirgin olive oil
- 2 teaspoons chopped fresh dill
- 1 teaspoon grated lemon rind
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon freshly ground black pepper
- 3/4 pound cold-smoked salmon, cut into thin strips
- 48 (1/2-inch-thick) slices French bread baguette, toasted (about 1 1/2 pounds)
- 1/2 cup light garlic-and-herbs spreadable cheese (such as Alouette Light)
- Fresh dill sprigs (optional)
- Combine the first 8 ingredients; cover and chill at least 1 hour. Spread each toast slice with 1/2 teaspoon cheese; top each with 1 tablespoon salmon mixture. Garnish with fresh dill sprigs, if desired.
You can prepare the salmon topping earlier in the day and keep it refrigerated until ready to assemble. These appetizers look great assembled like canapés; however, for a more informal get-together, you can set the toasts, cheese, and salmon mixture out and invite guests to build their own crostini.
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