Nov 092012

Smoked Salmon Crostini with Tomato Parsley Salsa


I wanted to get a little creative with some leftover smoked salmon so I made Smoked Salmon Crostini topped with a fresh tomato and flat leaf parsley salsa. It turned out really good so I thought I would share the recipe.

Here’s what you need to serve four:

Tomato Parsley Salsa

1 cup of finely chopped red and yellow grape tomatoes (you can use any kind of tomatoes you like)

2 tablespoons of chopped flat leaf parsley

2 scallions finely chopped

1 teaspoon of white balsamic vinegar

a dash each of Kosher salt and black pepper

Mix the first three ingredients together in a bowl then add in the vinegar, salt and pepper. Set aside to let everything blend together for a few minutes.

Toasted Baguette Slices

1 whole grain baguette sliced diagonally into 1/2 inch slices

1/2 a stick of unsalted butter, melted

1 teaspoon of granulated garlic

Turn on the broiler. Place sliced bread on a baking tray. Once the butter is melted, add in the garlic then brush each slice with the butter/garlic mixture. Broil for a couple of minutes until browned along the edges and slightly in the middle. Remove from heat and let sit.

Salmon Salad

1 lb of smoked salmon

2 – 3 tablespoons of chopped flat leaf parsley

1 stalk of celery finely chopped

4 scallions finely chopped

1 1/2  tablespoons of mayonnaise infused with olive oil

a couple of dashes each of Kosher salt and black pepper

Pull apart the salmon so you have only the pink part — discard the slightly tough smoked layer. Give it a rough chop and add it to a bowl along with everything but the mayonnaise. Add the mayonnaise a tablespoon at a time to bind everything together. You don’t necessarily want it to be as moist as tuna salad; it should be a little on the dry side.

Putting together the Smoked Salmon Crostini:

Add a heaping teaspoonful of the salmon salad on a slice of toasted baguette. Top with a bit of the salsa. Serve with a salad of field greens or arrange on a platter for your party!



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