Sockeye Salmon Crostini

Name: Sockeye Salmon Crostini
Total time: 10 min
Yield: Serves 6 (serving size: 2 crostini)
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

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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)

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

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.

Ratings & Reviews

seaside725

2016-04-01T14:09:06-04:00 seaside725

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.

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