This recipe is one of my go-to staples for small get togethers or cocktail parties where hors d’oeuvres are required. I have also been known to take this along on picnics as it is quick and easy to make, super portable, and great for sharing (even though you may not want to). The flavors in this are light and fresh, pairing perfectly with the crispy bread. This would even work well as a breakfast/ brunch addition to a toasted bagel. Basically, this is one of the most delicious and multifunctional things you
could should make. Seriously, if you like smoked salmon give this a try and let me know what you think or if you have any questions about the recipe. It is one of my all time favorites that I am excited to share with you!
- 8 oz Smoked Salmon (lox)
- 8 oz Crème Fraîche
- 1/4 cup capers
- 4 sprigs of fresh dill (approximately 2-3 Tbsp), leaves removed from stem and chopped
- 2 Tbsp fresh chives, chopped
- 1/2 lemon
- French baguette
- Extra Virgin Olive oil
- Salt and pepper
- Preheat oven to 300ºF.
- Slice baguette on a slight diagonal into approximately 1/4 in. thick slices. Place on baking sheet(s) and brush lightly with olive oil. Sprinkle with salt and pepper. Bake in oven about 10 minutes until crispy and lightly golden. Remove and set aside to cool.
- Slice salmon into small squares, place in a medium mixing bowl and squeeze in the juice of half a lemon.
- Add in Crème Fraîche, capers, dill, and chives. Stir until combined.
- Add salt and pepper to taste, stir once more to fully combine.
- Cover and refrigerate 20-30 minutes before serving.
- Serve alongside crostini as a spread or dip.