I made these crostinis this past Saturday night when I had three friends over, friends I had made last year while living in New York, and working at the French Institute: Alliance Francaise. Two of these girls were French, so I was a little nervous: I wanted the food I made to be as good as the standard French fare I'm sure they had while growing up and living in this glorious nation!
With these as a starter, they were undoubtedly impressed, and looking forward to the rest of the meal. Phew.
You can serve these crostinis like I did, for a smaller dinner party, but they would also be great for a larger dinner party because the portions can easily doubled or tripled, and they make for fancy finger food. They taste good when cold as well, so they can be made 1-2 hours ahead of a party while you work on other things.
I love the soft texture and creamy flavor of salmon, and with some buttery mushrooms and a dollop of creme fraiche, these crostinis create a refreshing yet hearty sensation in your mouth. Please enjoy!
Salmon and Mushroom Crostinis w/ Creme Fraiche and Chives - makes 10 crostini
1 6 oz. salmon fillet
2 tbsp butter
3 small white mushrooms, sliced as thinly as possible
1 day-old baguette, sliced diagonally into 10 1/2-thick pieces
3 tbsp chopped chives
1/2 cup creme fraiche
Preheat your oven to 350 degrees.
1. Wash and pat dry the salmon fillet, and sprinkle with salt and pepper.
2. In a small or medium skillet, heat 1 tablespoon butter over medium heat and cook until melted. Add salmon, skin side down, reduce heat to medium-low, and cook until cooked through, about 20 minutes, turning the salmon at the halfway mark.
3. Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat; once the butter is melted, add the mushroom slices, sprinkle with salt and pepper, and cook until golden and crispy, about 6-7 minutes per side. Don't move the mushrooms around while cooking; they'll get crispier if they are left alone.
4. When the salmon is ready take it off the heat, remove the skin, and let it cool down for about 5 minutes.
5. Place the bread slices on a baking sheet and bake until slightly hardened (but not hard as rocks!), about 10 minutes.
6. Once the salmon has cooled slightly, cut it into thin slices on the diagonal, following the natural slits in the salmon.
7. Place the crostini on a plate. Top each crostini with 2-3 mushroom slices, and a slice of salmon.
8. With a teaspoon, spoon one dollop of creme fraiche onto each crostini. Sprinkle with chopped chives, and serve!!
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