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Sockeye Salmon Crostini

Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on time 10 mins
Total time 10 mins
Yield Serves 6 (serving size: 2 crostini)
Our Sockeye Salmon Crostini appetizer showcases the velvety texture and bold flavor of sockeye salmon. It'll be a hit with your guests.

Ingredients

  • 1 (6-ounce) fresh or frozen sustainable sockeye salmon fillet (such as Alaskan)
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon chopped drained capers
  • 3 tablespoons crème fraîche
  • 1/4 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 12 (1/2-ounce) slices diagonally cut French bread baguette, toasted
  • 12 small dill sprigs

Nutrition Information

  • calories 142
  • fat 4.3 g
  • satfat 2 g
  • monofat 0.5 g
  • polyfat 0.6 g
  • protein 8.2 g
  • carbohydrate 16.7 g
  • fiber 0.8 g
  • cholesterol 18 mg
  • iron 1.2 mg
  • sodium 228 mg
  • calcium 17 mg

How to Make It

  1. Preheat broiler to high.

  2. Place fillet on a foil-lined baking sheet; sprinkle fillet evenly with pepper. Broil 6 minutes or until desired degree of doneness. Cool 2 minutes; flake fillet.

  3. Combine shallots and next 4 ingredients (through lemon juice) in a small bowl, stirring well. Place 2 toasted baguette slices on each of 6 small plates. Divide salmon evenly among baguette slices; top each crostini with 1 teaspoon crème fraîche mixture and 1 dill sprig.