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.
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!