Crostini are simple to prepare and the topping variations are endless. Tonight, I spread a smoked salmon mixture on grilled slices of a sesame seed baguette. I recommend using wild salmon, which is more flavorful than the widely available farmed variety.
4 oz coarsely chopped smoked salmon
3 tbsp. Vegenaise
1 tsp. prepared horseradish
1 tbsp. capers
1 tbsp. chopped fresh dill
Dash of lemon juice
Freshly ground black pepper
A pinch of coarse Alderwood Smoked Sea Salt
Baguette or a peasant-style bread, cut into ½-inch thick slices
Extra-virgin olive oil
- In a bowl, combine salmon, Vegenaise, prepared horseradish, capers, dill, lemon juice, black pepper, and salt. Cover and chill.
- Grill bread slices until both sides are golden brown with slightly charred crusts.
- Slather the salmon mixture on top of each toasted slice. Drizzle with olive oil, if desired, and serve.