Smoked Salmon, Spicy Beer Mustard Crostini
Smoked Salmon and Spicy Beer Mustard Crostini happily takes the center piece of the tapas table because it looks colorful, hearty and delicious, and it is! Add a bowl of olives and pickles and call it enough or go for summer sausage, etc. Keep it simple, I think. Feel free to half or quarter the recipe depending on the number of guests. I make it 2 hours before the guests arrive and serve the crostini at room temperature.
Ingredients
- 1 baguette sour dough or French slice a fresh baguette in 3/4 inch slices
- 1 lb. smoked salmon
- ¼ cup dill finely chopped
- ¼ cup chives finely chopped
- ¼ cup capers sliced in half
- ¼ cup caviar
- ½ cup mayonnaise
- ½ cup cream cheese
- 1 Tb. Spicy Beer Mustard
- ¼ tsp. salt
- ¼ cup butter or olive oil
- 1 squeeze container sour cream
Instructions
Preparing the crostini
- slice baguette into 3/4 inch slices
- spread butter or olive oil on top and bottom of each slice
- heat a heavy stainless steel skillet or black iron skillet to medium heat and toast the crostini on both top and flip to toast the underside, toast to a light caramel color. Watch the process with care because quickly they can get too dark
- cool on a sheet pan
Spicy Beer Mustard Sauce
- Combine Spicy Beer Mustard, salt, cream cheese and mayonnaise and mix well
Herbal toppings
- select one or all of the toppings: dill, chives, capers, caviar - If you acquire caviar, forget the chives, dill and capers. Let the caviar glow in the spotlight.
- finely chop the dill and the chives, keep separate
- slice the capers in half
- caviar is sensational but optional
Assembly
- spread the dressing on each crostini
- add generous amount of smoked salmon to each crostini
- top with a squeeze of sour cream or several dots of sour cream
- choose the toppings or toppings you prefer, then top each crostini with either dill, chives, capers, or caviar
