The Traveling Epicurean

Crostinis, Smoked Salmon & Cream Cheese-Caper Spread

Crostinis, Smoked Salmon & Cream Cheese-Caper Spread

This appetizer is tastes fresh, smokey, moist, and creamy with a hint of tart from the capers that compliments the fish.   It’s not just for holidays but really for any time and it’s such an easy thing to make.  Smoking salmon definitely involves time and work so leave it up to the professionals this round and buy it at your favorite small town market or a fish store where they make it in house!  All you have to do is make the crostinis, and the spread consisting of cream cheese or Neufchatel cheese (1/3 less fat if you prefer) chopped capers and red onions.  Smoked Salmon is a hardy fish with intense flavor and a filling appetizer while at the same time making for a lovely presentation. You can mix it up with other hor d’ oeuvres like Mediterranean Layered Dipbaked asparagus wrapped in prosciutto, zucchini torta or fresh mozzarella, pesto and roasted tomatoes on crostinis and don’t forget a little spicy crunch with some roasted chick peas.

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Ingredients:

  • 1/2 lb Smoked salmon
  • 4 oz. cream cheese or Neufchatel cheese (has 1/3 less fat) -(end results taste the same)-Philadelphia brand
  • 3 Tbsp coarsely chopped capers if large, if very small no need to chop
  • 2 Tbsp finely chopped red onion
  • 2 Tsp fresh lemon juice
  • 1/2 bunch chopped chives for garnish
  • Crostinis recipe

Directions:

  1. Combine the cream cheese, capers, red onion and lemon juice just lightly.
  2. You don’t want to completely mash the spread…you want to see the capers and onions.
  3. Spread 1 Tbsp of this mixture onto each crostini.
  4. Gently break apart smoked salmon layers with your hands in decent size chunks.
  5. Top each crostini with a piece of smoked salmon, plate and sprinkle with chopped chives….yum!

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