If you're looking for a delectable and festive appetizer to serve at a St. Patrick's Day shindig, how about these amazing smoked salmon crostini? Salmon has long been associated with Irish cuisine because it was once the most common fish in Ireland. When paired with seasoned goat cheese and crisp toasts, smoked salmon makes a wonderful, elegant, and easy hors d'oeuvre. Although many people dislike fennel, the seeds add an interesting flavor note to the dish. My grocery store didn't have fresh tarragon, so I simply substituted flat-leaf parsley. The best thing about this bite is it can be served at any time of the day! Get the versatile recipe and
8 ounces soft fresh goat cheese
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon fennel seeds, finely crushed
2 teaspoons grated lemon peel
1/2 teaspoon coarsely ground black pepper
2 1/2 tablespoons olive oil
30 thin slices French-bread baguette
12 ounces thinly sliced smoked salmon
Lemon peel strips (for garnish)
Tarragon sprigs (for garnish)
- Preheat oven to 350°F. Mix first 5 ingredients in small bowl to blend. Set aside.
- Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake until bread is just crisp, about 5 minutes per side. Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.
- Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve.
Makes 30 crostini.
- Appetizers, Crostini