Wednesday, July 6, 2011

Smoked Salmon Crostini


1 Baguette, sliced
6 oz Smoked Salmon, cut into small cubes
8 oz Whipped Cream Cheese, low fat
1 tablespoon Cream Fraiche, or sour cream
Zest and Juice of 1 Lemon
2 garlic cloves, finely chopped
1/2 jalapeno, seeded and chopped
1/8 cup Red Onion, finely chopped
2 tablespoons Capers
1/2 cup Flat Leaf Italian Parsley, chopped
2 tablespoons Extra Virgin Olive Oil
Salt and Pepper to taste

To make crostini, preheat your oven to 400 degrees F. Place sliced baguette on a baking sheet, drizzle with olive oil, salt and pepper. Bake for about 8 minutes, until bread is golden brown. Let it cool.

Meanwhile, to make salmon dip: mix well whipped cream cheese, cream fraiche, zest and juice of a lemon, season with fresh cracked pepper and a little salt. Add smoked salmon, garlic, jalapeno, red onion, capers, and parsley.
*Before adding anymore salt and pepper, make sure to taste it first, since capers and salmon are salty on their own.

To serve it: Place smoked salmon mixture over cooled off crostini or on the side.

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