seafood

Smoked Salmon Ceviche Crostini

Smoked Salmon 'Ceviche' Crostini

To say I am a big fan of crostini is a major understatement. If I’m asked to bring an appetizer to a party, 80-90% of the time, I’ll be bringing crostini or some variation of.  A quick search of our archives made me realize that I really haven’t posted many of my go-to crostini recipes. In fact, the only one I found was my Shrimp & Goat Cheese Crostini. I have failed you. I’m going to make it up to you, starting now with this Smoked Salmon Ceviche Crostini. It’s SO simple, and can be thrown together in minutes.

I’ve gotten in the habit of keeping both smoked salmon and prosciutto in the fridge. They keep for a decent length of time (if unopened) and always seem to yield impressive-looking appetizers.  I’ll also usually have a loaf or two of those take-and-bake baguettes in the freezer. They are a great size and amount to just the right number of crostini for my typical-sized gathering. And of course, I always have a good variety of cheese on hand because, well,  I really like cheese. Those few things, with whatever other random ingredients I have on hand, will almost always make for a tasty crostini recipe.

So here’s one of my favorite crostini recipes…and probably the easiest. More crostini recipes to come!

Smoked Salmon Ceviche Crostini

Smoked Salmon 'Ceviche' Crostini





Ingredients


1 medium baguette
Olive oil, for brushing baguette slices
Kosher salt
1 8 oz. package of smoked salmon, cut into thin strips or diced
1  tbsp lemon juice
1 tbsp finely chopped chives (fresh)
1/3 cup creme fraiche

Directions

Slice baguette into 1/4 inch-1/2 inch slices on a diagonal. Brush with olive oil and sprinkle some kosher salt on top and set aside.

Chop smoked salmon and toss in bowl with lemon juice. Add chives and toss to incorporate.

Broil crostini at 450 for just a couple of minutes. Keep a close eye as they will go from perfect to burnt in seconds!

At this point, you can either put the smoked salmon ceviche in a serving bowl and let your guests assemble their own crostini, or you can assemble them yourself for serving.

To assemble, top crostini with a spoonful of the smoked salmon ceviche and a small dollop of creme fraiche. Top with additional chives for garnish.

Enjoy!!

Smoked Salmon 'Ceviche' Crostini

 

Salmon, Wilted Spinach & Polenta Cakes

Salmon, spinach and polenta cakes
I recommend this dish for three reasons. One, it looks relatively impressive for an at-home dish Two, it’s easy and a lot of the steps can be done in advance. And three, it’s really delicious. Oh, and there’s a fourth…it’s pretty healthy. It’s a great meal to make for company.

 

 Pan Seared Salmon over Wilted Spinach and Polenta Cakes
Serves 2




Ingredients

2 4 oz. salmon fillets
3 cups of baby spinach
2 cloves of garlic
1 1/2 tbsp olive oil
1/2 cup of instant polenta
1 3/4 cup of water
1 tsp kosher salt
1/2 cup of grated asiago cheese
2 tbsp creme fraiche
Chopped fresh herbs of your choice (such as basil, chives or dill)

Directions

Start by making your polenta. I use instant polenta because it’s super quick (as the name implies…). Put your water, salt and polenta in a small saucepan and cook per package directions.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

When it’s finished cooking, remove from heat and stir in asiago cheese.

Prepare a small baking tray / jelly pan with parchment paper.
Spread polenta evenly in pan and chill for at least an hour.

 


When polenta has cooled, measure out spinach and give it a rough chop.

Pat salmon dry with paper towels and season with salt and pepper.

 

Add 2 tsp of olive oil to your saute pan and add spinach and garlic, cooking for just a few minutes until spinach is just wilted. Set aside.

 

Simultaneously sear your salmon fillets in the remaining olive oil (2 tsp). Cook to desired doneness.

 

Cut cooled polenta into rectangular shapes slightly larger than the size of your fillets.
Plate it up. Put the polenta cake in the center of your plate. Spread out the wilted spinach over top and then carefully place the salmon filet on the spinach. Finally, top with a tablespoon of creme fraiche and some fresh herbs (I used basil).

Enjoy!!