Smoked Salmon Crostini with Fennel

Smoked Salmon Crostini with Fennel is rated 5.0 out of 5 by 1.
  • y_2019, m_7, d_16, h_20
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.12
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.smoked-salmon-crostini-with-fennel, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 243ms
  • REVIEWS, PRODUCT
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 8

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.

Ingredients:

  • 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

Directions:

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

Rated 5 out of 5 by from Impressive appetizer I made this for my Easter appetizer. I was able to toast the bread the night before and mixed the rest of the components in the morning. That way all I had to do was quickly assemble them when guests arrived. I made some with regular smoked salmon and some with garlic/pepper smoked salmon. Most of the guests preferred the spicier version, so consider adding spices or use a peppered salmon. The presentation with the fennel fronds was great for spring appetizer. It was even good the next day as a leftover!
Date published: 2018-04-03
  • y_2019, m_7, d_16, h_20
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.12
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.smoked-salmon-crostini-with-fennel, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 33ms
  • REVIEWS, PRODUCT