Smoked Salmon Crostini

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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
  • 14 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
Combine cream cheese, capers, red onion, lemon zest and juice, salt, and pepper. Spread on crostini; top with smoked salmon. Garnish with fresh dill, hard boiled egg and sliced cucumber.

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