Smokedsalmononirishsodabreadcrostini Recipes

SMOKED SALMON ON IRISH SODA BREAD WITH CHIVE BUTTER

Steps:

• Slice the soda bread into thin slices, about 1/4-inch, and cut each slice into a rough 2-inch square until you have 16 pieces. Wrap the remaining bread in plastic wrap and store in a cool dry place. Mix the butter and chives together and spread a small amount onto each square. Top with a small fold of salmon and garnish with a sprig of fresh dill.
• Preheat the oven to 375 degrees F.
• Put the oatmeal into the bowl of a food processor and pulse until finely ground. Pour into a bowl and add the flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine. Pour the buttermilk in and stir quickly until well combined. Shape the dough into a round about 6 inches in diameter and put onto a baking sheet. Place into the top half of the oven and bake 30 to 40 minutes, until lightly brown on top. When tapped, the bread will give off a firm, hollow sound. Remove from the oven and let cool.

SUPER SIMPLE SMOKED SALMON CROSTINI

Steps:

• Heat oven to 400°F Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
• In a small bowl, combine the cream cheese, horseradish, and 1 tablespoon dill; season with ¼ teaspoon each salt and pepper.
• Dividing evenly, spread the cream cheese mixture on the toasted baguette slices. Top with the salmon and sprinkle with the remaining tablespoon of dill.

SMOKED SALMON ON IRISH SODA BREAD CROSTINI

Steps:

• For the bread:.
• Preheat the oven to 375 degrees F.
• Put the oatmeal in the food processor and pulse til finely ground.
• Pour into a bowl and add flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine.
• Pour buttermilk in and stir til combined.
• Shape the dough into a 6 inch round and put onto a baking sheet.
• Bake in top half of oven for 30-40 minutes, until lightly brown.
• When tapped, the bread will give off a firm, hollow sound. Let cool.
• For the crostini:.
• Mix the butter and chives together.
• Once cool, slice the soda bread into slices and toast either in toaster or on baking sheet under broiler for a few minutes each side.
• Spread each slice with chive butter, top with smoked salmon, and cut each slice in half or thirds.
• Garnish each piece with dill.
• Enjoy!

SMOKED SALMON CROSTINI

Steps:

• Reserving some small sprigs of dill for garnishing the crostini, in a bowl, mix the mustard, dill, sugar and capers until they are well-combined, and set aside.
• Heat the grill, brush the French bread slices on both sides with the olive oil, place on the grill and grill them until they are lightly browned on both sides, turning them once, about 2-3 minutes.
• Spread about 1 teaspoon of the mustard mixture onto each of the toasted bread slices; add a couple of slices of cucumber, top with the smoked salmon and garnish with the reserved sprigs of fresh dill.
• Chef's Notes: The cucumber, mustard mixture and toasted bread can all be prepared ahead of time. Chill the cucumbers and the mustard mixture; and assemble the crostini just before serving.

IRISH SMOKED SALMON ON BROWN BREAD CROSTINI WITH HARD-COOKED EGG AIOLI

Steps:

• For the hard-cooked egg aioli: Place the eggs in a single layer in a straight-sided sauce pan, and cover completely with water. Bring to a boil, and then remove from the heat and cover tightly with a lid, 15 minutes.
• Immediately shock the eggs in an ice bath. When the eggs are cool enough to handle, gently peel off the shells and finely chop.
• Stir together the mayonnaise, dill, horseradish, mustard and capers until combined. Fold in the eggs, and season with salt and pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
• For assembly: Slice the bread into 1/2-inch slices, and then cut each slice lengthwise into 3 or 4 pieces to create 35 to 40 crostini.
• Top each crostini with a slice of salmon and a dollop of the aioli, and garnish with dill fronds.