Sockeye Salmon Crostini

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Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on Time
10 Mins
Total Time
10 Mins
Yield
Serves 6 (serving size: 2 crostini)
By Julianna Grimes
May 2013
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 142
  • Fat 4.3g
  • Satfat 2g
  • Monofat 0.5g
  • Polyfat 0.6g
  • Protein 8.2g
  • Carbohydrate 16.7g
  • Fiber 0.8g
  • Cholesterol 18mg
  • Iron 1.2mg
  • Sodium 228mg
  • Calcium 17mg

How to Make It

Step 1

Preheat broiler to high.

Step 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.

Step 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.

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Ratings & Reviews

seaside725

seaside725
April 01, 2016
I did make some changes to this recipe because I couldn't find sockeye salmon fillets.  I used a package of pink salmon and I put all the ingredients together in the blender and pureed them.   I served it over melba toast crackers.  Yummy.  I imagine you can do this with tuna or clams to change it up.