If you're looking for a delectable and festive appetizer to serve at a St. Patrick's Day shindig, how about these amazing smoked salmon crostini? Salmon has long been associated with Irish cuisine because it was once the most common fish in Ireland. When paired with seasoned goat cheese and crisp toasts, smoked salmon makes a wonderful, elegant, and easy hors d'oeuvre. Although many people dislike fennel, the seeds add an interesting flavor note to the dish. My grocery store didn't have fresh tarragon, so I simply substituted flat-leaf parsley. The best thing about this bite is it can be served at any time of the day! Get the versatile recipe and read more.
From Bon Appétit Ingredients 8 ounces soft fresh goat cheese Directions Makes 30 crostini.
Smoked Salmon Crostini
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon fennel seeds, finely crushed
2 teaspoons grated lemon peel
1/2 teaspoon coarsely ground black pepper
2 1/2 tablespoons olive oil
30 thin slices French-bread baguette
12 ounces thinly sliced smoked salmon
Lemon peel strips (for garnish)
Tarragon sprigs (for garnish)
From Bon Appétit
8 ounces soft fresh goat cheese
Makes 30 crostini.