Smoked Salmon Crostini with Fennel
Simple yet sophisticated, crostini are a perfect appetizer to pass around before sitting down to dinner. Reserve a few fronds from the fennel bulbs to use as a garnish on top of the smoked salmon.
- 1 baguette, cut on the diagonal into 1/4-inch (6-mm) slices
- 3 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 cup (8 oz./250 g) crème fraîche
- Grated zest and juice of 1 lemon
- 1 fennel bulb, trimmed, cored and very thinly sliced, a few fronds chopped and reserved for garnish
- 1 lb. (500 g) smoked salmon, thinly sliced
Preheat an oven to 375°F (190°C).
Arrange the baguette slices in a single layer on a baking sheet. Brush both sides of the bread with the olive oil and season lightly with salt. Bake until crisp and golden brown, about 10 minutes. Transfer the baking sheet to a wire rack and let the crostini cool completely.
In a small bowl, stir together the crème fraîche, lemon zest and pepper to taste. Season with salt. In a separate 1/2 tsp.bowl, toss the sliced fennel with the lemon juice and a pinch of salt.
To assemble the crostini, spread 1 Tbs. of the crème fraîche mixture on each baguette slice. Top with a slice of smoked salmon and a few fennel slices. Garnish with a few fennel frond pieces and serve. Serves 8.
Williams Sonoma Test Kitchen