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
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
