Smoked Salmon Crostini
Photo: Oxmoor House
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. Serve these immediately after toasting and assembling since gluten-free bread can toughen quickly if left out after heating or toasting.
Yield: 24 servings (serving size: 2 crostini)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 108
- Fat: 4.7g
- Saturated fat: 0.7g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.4g
- Protein: 4.7g
- Carbohydrate: 14.1g
- Fiber: 0.1g
- Cholesterol: 32mg
- Iron: 0.7mg
- Sodium: 274mg
- Calcium: 44mg
Ingredients
- 1/2 cup chopped fennel bulb
- 1/4 cup chopped green onions
- 1 tablespoon extra-virgin 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 gluten-free French bread baguette (about 1 1/2 pounds), toasted
- 1/2 cup light garlic-and-herbs spreadable cheese
- Dill sprigs (optional)
Preparation
- 1. Combine 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 dill sprigs, if desired.
Smoked Salmon Crostini Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres
- CONVENIENCE: Entertaining, Make-Ahead
- MAIN INGREDIENT: Fish
- DIETARY CONSIDERATION: Gluten-Free, Low Cholesterol, Low Fat, Low Saturated Fat
- OCCASION: Christmas
- PUBLICATION: Oxmoor House
More Recipes for Appetizers
-
Smoked Salmon Crostini
Cooking Light -
Smoked Trout-and-Horseradish Spread
Southern Living -
Smoked Salmon Dip
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy