Recipe du Jour: Smoked Salmon and Cucumber Crostinis
It’s been quite a while since I’ve posted a recipe! This is what I served the other night when I had my relatives over for dinner at my apartment.
It was a weeknight, so I was coming directly from work to prepare a three-course meal. Needless to say, I needed a recipe idea that was simple and quick enough for me to handle.
Fancy-looking hors d’oeuvres are a great way to make a dinner seem more impressive than it really is. I made a simple pasta recipe for the main course, but these little smoked salmon and cucumber crostinis were a big hit!
As with all my recipes, this one is dead simple. You need zero skills in the kitchen to pull this off – it just looks complicated! Here’s what you’ll need.
For the spread:
- Greek yogurt
- Herb and garlic cream cheese
- Lemon
- Fresh chives
- Black pepper
For the rest::
- Mini baguette crisps
- English cucumber
- Smoked salmon
In a bowl, combine the Greek yogurt and herb & garlic cream cheese. Go for about a 3:1 yogurt to cream cheese ratio. So: one big spoonful of cream cheese, and three of Greek yogurt.
Stir those together until they’re well blended.
Add a few squeezes of lemon juice. I personally like quite a bit of lemon, because I think citrus pairs with fish so well. But do it to your taste!
A few grinds of black pepper…
And sprinkle in some finely chopped fresh chives.
Stir that all together again, and either continue making this recipe or set the spread aside overnight in preparation for the next day. (That’s what I did, to save me time on the night of.)
Now, if you’re a pro in the kitchen you can toast these yourself in the oven with a smearing of olive oil. I’m not that skilled and was pressed for time so I took a shortcut with these yummy Ace Bakery olive oil and sea salt mini baguette crisps.
You don’t have to use this particular brand, any little toasts will do!
Lay them out on a platter…
…and spoon a dollup of the spread on each one.
Like so.
Slice your English cucumber into half circles and lay one on each hors d’oeuvre.
Ta da!
Then slice up your smoked salmon, and lay one folded piece on each mini baguette.
They’re essentially done at this point, now just for the garnish.
Pop a tiny bit more of the spread on each one…
…and sprinkle some fresh chives over top.
Don’t they look fancy?
Serve them up right away and wow your guests with these bite-sized bits of heaven.
In the words of Julia Child, “Bon appétit!” xx
