This Sunday, on the first night of Hanukkah, I slipped into Center City Park to celebrate with the local Chabad Jewish group. In a typically Greensboro way (both creative and generous), they constructed an 8 foot menorah made out of canned goods, which was given to a local food pantry following the celebration. After the lighting of the menorah, we cheered as a helicopter flew into downtown and dropped Hanukkah gelt into the park for the children to gather. As we say here, #soGSO.
That night, I also attended a dinner party unrelated to Hanukkah but thought it would be fun to bring a starter that fit with the holiday. There is something incredibly delicious about smoked salmon, salty capers, cream cheese and a fresh garnish like dill or cucumber. And, it is no cook and can be served cold.
No matter what you’re celebrating this year, I hope you’re having a season full of hope, love and joy. We all need more of it right now. And, smoked salmon can certainly help.
Smoked Salmon Crostini
- 8 oz. cream cheese, softened
- 2 oz. capers, roughly chopped
- 1⁄4 cup finely chopped red onion
- 1 lemon, zested and juiced
- Kosher salt and freshly ground black pepper, to taste
- toasted baguette slices
- 6 oz. smoked salmon
- fresh dill, hard boiled egg and cucumber, optional garnish