Hot Smoked Salmon and Creme Fraiche Bruschetta
|
"A creamy salmon and dill mixture tops warm baguette slices in this tantalizing appetizer."
Original recipe yield: 30 servings.
|
|
INGREDIENTS:
- 10 ounces hot smoked salmon (skin removed)
- 3/4 cup creme fraiche
- 1 tablespoon dill (chopped)
- 1 cornichon, finely diced
- juice of 1/2 a lemon
- freshly ground black pepper
- 1 baguette, cut into 30 (1/2-inch) slices
- 1/2 cup olive oil
|
DIRECTIONS:
- In a large bowl flake the salmon into small chunks and mix with the creme fraiche, dill and chopped cornichon.
- Add the lemon juice and season with freshly ground black pepper.
- Drizzle the sliced baguette with the olive oil and fry in a saute pan until lightly browned (can also be placed under a broiler).
|
