Options

Format:
Include:
PRINT
Photo: Oxmoor House Photo by: Photo: Oxmoor House

Smoked Salmon Crostini

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.

Oxmoor House AUGUST 2011

  • Yield: 24 servings (serving size: 2 crostini)

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.

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
advertisement

Go to full version of

Smoked Salmon Crostini recipe

advertisement