“Authentic Scottish Smoked Salmon and Creamy Haggis Crostini Starter”
"Experience the rich flavors of Scotland with our gourmet smoked salmon and creamy haggis crostini starter. Perfect for entertaining guests or enjoying a luxurious meal, this dish features tender smoky salmon atop creamy haggis and golden brown crostinis. Find delicious recipes like this and more on CookJunkie.com."
Allergens
Dairy (heavy cream), Gluten (baguette)
Ingredients
- 1 lb freshly made haggis (sheep's stomach lining optional)
- 2 cups heavy cream
- 8 oz smoked salmon, thinly sliced
- 1 baguette, sliced into 1/4
- inch thick rounds
- 1/2 cup unsalted butter
- 2 tbsp fresh chives, finely chopped
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large saucepan, heat the heavy cream over medium heat until it starts to steam but not boil.
- Gently place the haggis into the hot cream and cook for 8 10 minutes, stirring occasionally, until the haggis is heated through.
- Remove the haggis from the cream with a slotted spoon and set aside.
- In another saucepan, melt the butter over low heat. Add the crostini slices and cook until they turn golden brown on both sides. Season with salt and pepper to taste.
- To assemble the crostinis, spread a thin layer of the creamy haggis on each golden brown slice.
- Top the haggis covered crostinis with a generous piece of smoked salmon.
- Garnish with a sprinkle of fresh chives and serve immediately.
Chef’s Insight
The key to this dish is finding a well-made haggis with a rich flavor. You can ask your local Scottish grocer for a recommendation or make your own.
Notes
Make sure to use high-quality smoked salmon and freshly made haggis for the best results.