Smoked Salmon Crostini
A great summer treat for entertaining guests on the patio or in the backyard is a simple smoked salmon crostini. This one, from the kitchens of Santa Barbara Fish Market chef Paul Osborne, features fresh smoked salmon from Santa Barbara Smokehouse, vegetables and a custom cream cheese spread that is light and easy to make.
Ingredients
- 4 ounces SB Smokehouse Cambridge House lox
- 8 ounces whipped Philadelphia Cream Cheese
- 1 tablespoon Trader Joe’s “Everything but the Bagel” seasoning
- 1 each baguette
- 2 ounces fresh dill
- 1 each Persian cucumber
- 1 bunch French breakfast radishes
- EVOO (Extra Virgin Olive Oil)
- Salt & pepper
Method
Pre-heat your oven to 350 F. Slice the baguette into quarter-inch-thick slices and lay them out on a cookie sheet. Brush the slices of bread with extra virgin olive oil and season with salt and pepper. Place in the oven for 8 minutes until they start to turn golden brown around the edges. Remove from the oven and leave to cool on the counter.
While the bread is toasting, slice the cucumber and radishes into thin rounds (preferably on a mandolin). Take the cream cheese and scoop it out into a small mixing bowl. Add the “Everything but the Bagel” seasoning and whisk it into the cream cheese to combine.
Once the crostini are room temperature, spread the cream cheese mixture on each. Next, layer 2-3 slices of the Persian cucumber and radish on top of the cream cheese.
After that, separate the pre-sliced Cambridge House lox and elegantly fold each slice and place on top of the cucumber, radish, and cream cheese toast.
Garnish each crostini with picked dill sprigs and a touch of olive oil and cracked black pepper.
We love to spruce these up even more and add Pacific Pickleworks pickled fennel or pickled asparagus for a bright satisfying crunch.
–Chef Paul Osborne, Santa Barbara Fish Markets.
Cambridge House lox products and Pacific Pickleworks pickles are available for purchase at the SBFM Goleta Market and Restaurant, as well as an array of smoked and cured fish products, which lend themselves to this preparation. www.sbfish.com
More Home Chef Articles
Just Pickle It
Pickling is one of the easiest and most satisfying ways to preserve food, enhance flavors, and reduce waste.
Best Quick-fix Ceviche Ever!
On a summer evening after work, this codfish ceviche can be a life saver.
Comfort food to beat the chill
It’s scallop season!
48 Hour Brined Roasted Chicken
Delicious Lemon, Thyme, and Garlic Brine Roasted Chicken
Candied Blood Oranges Recipe
Nothing prettier than a shimmering slice of blood orange!
Smoked Salmon Board
A great item to include on the menu if you’re planning to entertain
Curried Cauliflower Soup
PREP TIME: 15 COOK TIME: 20 TOTAL TIME: 35 MINUTES SERVES: 2-4 INGREDIENTS 2 tablespoons olive oil or ghee 1 onion, roughly chopped 1 medium-large apple, (gala, honey crisp), peeled and cored, roughly chopped 4–5 garlic cloves, roughly chopped 1 1⁄2 tablespoons fresh...
Easy dinner hack
If you’re looking for a 10-minute dinner that basically requires boiling water, look no further. Poached egg with smoked salmon and asparagus…hollandaise sauce (optional) Ingredients: One fresh egg 3 ounces smoked salmon. (Cambridge House Royal) 3...
Grilled Japanese Sweet Potato Skewers and Herbed Labneh
A scrumptious mix of earthy sweetness and creamy tartness. Makes 20 skewers 20 wooden skewers, soaked for at least 30 minutes Ingredients: Herb labneh 1 cup homemade or store-bought labneh 1⁄2 preserved lemon, finely diced* 1 handful fresh herbs, finely chopped...
Asado Style!
A melding of flavors and tradition By Phil Kirkwood Photos by Eliot Cowley When the Spanish began colonizing Argentina in the 1600s, they brought with them cattle and a cooking method called asado, which literally means roast or roasted. The asado-style BBQ can be a...
