Whoopsies, I’ m a little late on this post! But in my defense, I took a much-needed trip from Singapore back to the United States and I’ve been soaking up a lot of glorious time with friends and family. Oh, and snow. And cold. And non-frizzy hair, which is pretty neat. And honestly, all of those things trump the internet if you ask me.
Anyway, we’re on state two of 50, and this week we’re talking Alaskan salmon, because duh. I can’t say I’ve always loved salmon - or seafood in general - but don’t worry, guys, I’ve come around and now I like ALL OF IT. One of my favorite ways to have salmon is smoked (shoutout to Pike Place Fish Market for having the best smoked salmon in all the land!); breakfast, lunch, dinner or a snack, it doesn’t matter - give it to me en masse. So naturally, I wanted to use smoked salmon this week.
Without further ado, here’s my Smoked Alaskan Salmon Crostini with Green Apples & Horseradish Cream. The lightly toasted, crunchy on the outside, chewy in the middle sourdough is the perfect “plate” for spicy horseradish, sweet and tangy green apple slices and salty, smoky salmon. Now that I think about it, this recipe would also be fantastic in full sandwich form.
Wow, I just made my own mouth water.
Smoked Alaskan Salmon Crostini with Green Apples & Horseradish Cream
Makes 16 servings
Prep Time: 15 minutes
8 ounces room temperature reduced-fat cream cheese
2-3 tablespoons prepared horseradish
1/4 cup chopped dill fronds
Salt & pepper
1 sourdough baguette, sliced on the bias and lightly toasted
1 Granny Smith apple, thinly sliced
1 pound smoked Alaskan salmon
1. In a small bowl, combine room temperature cream cheese, half of the chopped dill fronds, horseradish, salt and pepper until smooth.
2. Smear cream cheese evenly across toasted sourdough slices, aiming for about 1/2 ounce per each slice.
3. Layer sourdough slices with apples and about 1 ounce of smoked salmon, top with remaining dill fronds. Serve immediately, or keep in refrigerator until read to eat.