Crostini With Smoked Whitefish Recipes

Steps:

• To blanch the haricots verts, add beans to boiling, salted water for 20 seconds. Remove beans from boiling water and add to ice water to preserve coloring and prevent further cooking.
• In a mixing bowl, combine the red wine vinegar, horseradish, dill, red onion, sour cream, and yogurt. Season with salt and pepper, to taste, and set aside.
• In separate bowl, fold together the celery, cucumbers, haricots verts, crayfish, and whitefish. Combine the dressing with the crayfish vegetable mixture. Fold in mixed greens, season, and serve.

Steps:

• Preheat the oven to 375 degrees F.
• Brush the bread on both sides with the olive oil and season lightly with salt and pepper. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once about halfway through cooking, and dust with Parmesan, if using. Serve hot, warm, or room temperature.

Steps:

• Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
• Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

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.

Steps:

• Cut salmon into thin strips. Mix cheese with the spring onions and capers. Store in the fridge for up to 2 days. Spread each crostini with the cheese mix, top with a strip of salmon. Serve with lemon wedges.
• For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.