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Sunday, November 29, 2015

Smoked Salmon Crostini


As far as I am concerned, the day of Thanksgiving begins the holiday season. This is a good appetizer that travels well to gatherings and is really yummy.

What you need and what to do:

Take the following and combine and refrigerate for one hour:
1/2 tsp ground fennel
1/4 cup chopped green onions
1 TBLS olive oil
2 tsp chopped fresh dill
1 tsp grated lemon rind
1-1/2 TBLS fresh lemon juice
1 TSP ground black pepper
3/4 lb cold smoked salmon, mashed up with a fork

Slice a French baguette in 1/2 inch slices, you can toast them if you want, I did not. Spread a layer of Alouette light garlic and herb spreadable cheese on the baguette, then top with some of the salmon mixture and garnish with dill sprig. Mine made about 30. That's it, and it's pretty. Happy holidays! Adapted from Cooking Light