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Smoked Salmon, Cucumber, and Crème Fraîche CrostiniCrostini
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Smoked Salmon, Cucumber, and Crème Fraîche Crostini

The perfect appetizer to pair with a Sauvignon Blanc from the Loire Valley
Course Appetizer
Cuisine American
Keyword Smoked Salmon Crostini
Servings 6
Author Jane, adapted from "The Winemaker Cooks," Christine Hanna

Ingredients

  • 18 thin slices baguette
  • 1/4 cup extra virgin olive oil
  • 4 oz. cold smoked wild sockeye salmon, finely chopped
  • 2 tablespoons shallot, finely chopped
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons fresh chives, finely chopped
  • 1½ teaspoons fresh lemon juice
  • freshly ground black pepper
  • 1/2 cup crème fraîche
  • 36 English cucumber, very thinly sliced
  • lemon, zested for garnish

Instructions

  • Preheat the oven to 350° F. Place the baguette slices on a baking sheet in a single layer. Brush the slices with olive oil. Bake for 10 minutes, edges should be crisp but the middle still soft.
  • In a small bowl add the salmon, shallot, thyme leaves, chives, lemon juice, and pepper and stir to combine.
  • On each baguette toast, spread a moderately thin layer of crème fraîche. Top with two overlapping slices of cucumber, and a small spoonful of the smoked salmon mixture. Garnish with lemon zest.