A classic treat! For some reason I had a hankering for smoked salmon and when Mark announced that he was going to host Cigar Night last Tuesday I knew exactly what I was going to prepare…Smoke Salmon Bruschetta. The recipe below basically can be replicated for any type of “vessel” (aka crackers/sliced baguette/mini toasts etc) and is very impressionable- your guests, friends and family are sure to love it!
What you need:
– 1/2 pound smoked salmon (I bought mine at Whole Foods in SLU– they have a great selection, but the market does too!)
– creme fresh (6 oz)
– 1/4 cup fresh dill (or more if you would like)
– salt & pepper
– crackers, mini toasts or a sliced baguette
I used mini toasts for the Cigar Night but these photos were taken the day after when I used a Macrina Bakery baguette.
Smoked Salmon Bruschetta. A great appetizer
First, slice your baguette and lightly toast in the oven (broil) or lay your crackers/toasts out on a serving tray.
Mix the creme fresh with freshly minced dill and sprinkle with a bit of salt to taste.
Shred the smoked salmon (I tend to like larger bits, but do whatever is your preference) and assemble!
Dress your “vessel” with a heaping spoon of dill/creme fresh, top with a generous helping of smoked salmon, crack a bit of fresh pepper on top and garnish with a small sprig of dill. That’s it! Enjoy :0)
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the Seattle Cook 