Luxurious Scottish Smoked Salmon Crostinis with Dill Sauce

Allergens

Fish (Smoked Salmon) - Dairy (Cream Cheese, Butter)

Ingredients

• 8 oz smoked salmon, thinly sliced
• 1 French baguette, sliced into 1/2
• inch thick pieces
• 4 tbsp unsalted butter, softened
• 1/2 cup cream cheese, softened
• 2 tbsp fresh dill, finely chopped
• 1 tsp lemon zest
• 1/4 tsp salt
• 1/4 tsp black pepper, ground
• 1/2 cup capers, drained and rinsed
• 1 cup arugula leaves

Instructions

1. Preheat oven to 350°F (175°C).
2. Arrange baguette slices on a baking sheet in a single layer. Spread softened butter evenly on each slice. Bake for 8 10 minutes or until golden brown and crispy. Allow to cool completely.
3. In a bowl, mix together cream cheese, dill, lemon zest, salt, and pepper. Set aside.
4. To assemble crostinis, spread a generous amount of dill sauce on each baguette slice. Top with smoked salmon slices, followed by capers and arugula leaves.

Chef’s Insight

The combination of smoky salmon, tangy dill sauce, and peppery arugula creates an explosion of flavors and textures in the mouth.

Notes

Use high-quality smoked salmon for the best results.