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fillet freshly ground black pepper shallots capers Creme Fraiche lemon rind lemon juice bread baguette dill
Viewed: 16 - Published at: 6 years agoIngredients
- 1 (6-ounce) fresh or frozen sustainable sockeye salmon fillet (such as Alaskan)
- 1/4 teaspoon freshly ground black pepper, divided
- 2 tablespoons finely chopped shallots
- 1 tablespoon chopped drained capers
- 3 tablespoons creme fraiche
- 1/4 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
- 12 (1/2-ounce) slices diagonally cut French bread baguette, toasted
- 12 small dill sprigs
Method
- Preheat broiler to high.
- Place fillet on a foil-lined baking sheet; sprinkle fillet evenly with pepper. Broil 6 minutes or until desired degree of doneness. Cool 2 minutes; flake fillet.
- Combine shallots and next 4 ingredients (through lemon juice) in a small bowl, stirring well. Place 2 toasted baguette slices on each of 6 small plates. Divide salmon evenly among baguette slices; top each crostini with 1 teaspoon creme fraiche mixture and 1 dill sprig.
