I was feeling inspired by our trip to Seattle’s waterfront yesterday and decided to reminisce with a snack of their famous smoked salmon. I ate a very traditional bagel and lox for breakfast earlier in the week, but decided to fancy things up for this crostini. Instead of traditional cream cheese, the spread is made from cream cheese and creme fraiche which provides a little more tang. Fresh dill and lemon are added to the mix to elevate the freshness. Garnished the traditional way with tomato and onion, you have all taste of the breakfast sandwich in a bite-sized piece. Serve it as an appetizer or brunch snack over the weekend.
Makes: 24 pieces
Prep Time: 15 minutes Total Time: 15 minutes
1 baguette, sliced (if you can find a seeded one that’s preferred)
1/4 cup light cream cheese
1/4 cup creme fraiche (found in the dairy section)
1 lemon, zest and juice
1/4 cup packed fresh dill sprigs
1 large tomato on the vine
1/4 white onion thinly sliced
4 oz smoked salmon
2 scallion, thinly sliced
1 tbs sesame seeds, toasted for garnish
- Preheat the oven to 350 degrees.
- Lightly spray the baguette slices with olive oil cooking spray. Bake in the oven for 12-15 minutes or until crispy. Remove and set aside until cool.
- To make the cream cheese spread, use a mixer to whip together the cream cheese, creme fraiche, dill, lemon juice and lemon zest. Spread a heaping teaspoon worth on each toast so that it’s well covered.
- Cut the tomato in half and then into thin, vertical slices. Place a slice of tomato on each toast.
- Layer with a few slices of white onion and a good bite-sized piece of smoked salmon. Garnish with the scallions and sesame seeds.
- Keep refrigerated until serving; serve cool or at room temperature.