Crostini With Smoked Whitefish Food

CROSTINI WITH SMOKED WHITEFISH

Crostini with Smoked Whitefish image

Provided by Giada De Laurentiis

Time 1h15m

Yield 20 crostini

Number Of Ingredients 11

Ingredients

1 teaspoon poppy seeds
1 teaspoon white sesame seeds
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
20 slices baguette, 1/4-inch thick (about 1/2 baguette)
1/4 cup extra-virgin olive oil
8 ounces smoked whitefish, flaked
6 tablespoons creme fraiche
2 tablespoons chopped fresh dill
20 caperberries, halved

Steps:

Preheat the oven to 350 degrees F.
Mix the poppy seeds, sesame seeds, garlic powder, onion powder and salt in a small bowl.
Brush the baguette slices on both sides with olive oil and spread out on a rimmed baking sheet. Sprinkle with the seed mixture. Bake until lightly browned and crisp, 8 to 10 minutes. Let cool to room temperature.
Meanwhile, with a rubber spatula, mix the flaked whitefish, creme fraiche and dill in a small bowl.
Top each crostini with a spoonful of the whitefish salad and garnish with 2 caperberry halves.

SUPER SIMPLE SMOKED SALMON CROSTINI

Super Simple Smoked Salmon Crostini image

Make and share this Super Simple Smoked Salmon Crostini recipe from Food.com.

Provided by LifeIsGood

Categories Scandinavian

Time 25m

Yield 24 crostinis

Number Of Ingredients 8

Ingredients

24 slices baguette (thin slices, from 1 small loaf)
2 tablespoons olive oil
4 ounces cream cheese
2 tablespoons chopped fresh dill
1 tablespoon prepared horseradish
kosher salt
black pepper, to taste
4 ounces smoked salmon

Steps:

Heat oven to 400°F Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
In a small bowl, combine the cream cheese, horseradish, and 1 tablespoon dill; season with ¼ teaspoon each salt and pepper.
Dividing evenly, spread the cream cheese mixture on the toasted baguette slices. Top with the salmon and sprinkle with the remaining tablespoon of dill.

Nutrition Facts : Calories 217.3, Fat 4.1, SaturatedFat 1.4, Cholesterol 6.4, Sodium 384.9, Carbohydrate 36.4, Fiber 1.6, Sugar 1.8, Protein 8.7

CLASSIC SMOKED SALMON CROSTINI

Classic smoked salmon crostini image

Bite-sized canapés, ideal for a wedding or celebration

Provided by Good Food team

Categories Canapes

Time 34m

Number Of Ingredients 7

Ingredients

2 x 200g packs smoked salmon
4 spring onions, chopped
2-3 tbsp of capers, drained
200g pot cream cheese
3 lemons, cut into thin wedges, to serve
4 thin baguettes
splash of olive oil

Steps:

Cut salmon into thin strips. Mix cheese with the spring onions and capers. Store in the fridge for up to 2 days. Spread each crostini with the cheese mix, top with a strip of salmon. Serve with lemon wedges.
For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.

CHRISTMAS CROSTINI WITH SMOKED TROUT

Christmas Crostini with Smoked Trout image

Smoked-trout spread and vegetables top a crostini wreath for an elegant start to your Christmas dinner.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 11

Ingredients

1 pound boneless smoked trout fillets, skins removed
4 ounces cream cheese, room temperature
4 ounces creme fraiche
1/4 cup prepared horseradish
1/4 cup freshly squeezed lemon juice (about 2 lemons)
Freshly ground pepper
1 loaf wreath-shaped peasant bread (1 to 1 1/2 pounds)
Extra-virgin olive oil, for brushing
1 bunch watercress, tough stems removed
6 ounces cherry tomatoes, halved
1 Kirby cucumber, halved lengthwise and thinly sliced crosswise into half-moons

Steps:

Preheat oven to 375 degrees. In a food processor, pulse the trout fillets until broken up into small pieces. In a medium bowl, whisk together the cream cheese, creme fraiche, horseradish, and lemon juice. Fold processed trout into cream-cheese mixture, and season with pepper.
Using a long serrated knife, trim off top of loaf to make level. Cut bread vertically into 3/4-inch-thick slices, keeping loaf intact. Brush the top of the loaf with oil. Transfer loaf to a baking sheet, and toast in oven until golden brown, about 12 minutes. Let cool.
Transfer loaf, keeping shape intact, to a round serving platter or cake stand. Gently spread trout mixture over loaf (so it rests atop slices). Arrange watercress, alternating with groupings of the cherry tomato halves and cucumber slices on top, and serve immediately.

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