After salivating over the previous “how to smoke your own salmon” post, you might be wondering how best to serve the lovely fish. Well, I’m always a fan of the eat-it-straight-from-the-bag method, but sometimes you want something … more. Well, look no further! Fancy pants is here to save the day.
We had an early Thanksgiving meal over at one of our friends’ homes, and we use them as guinea pigs to try out new recipes and such. The smoked salmon was no exception. I decided to make little salmon crostinis – with a horseradish cream, dill, capers, served on little toast points.
For the toast points, I just baked a loaf of gluten free bread (I tested out the Jule’s Gluten Free Bread Mix, vegan style), cut off the crusts, and cut into triangles. Toasted lightly.
For the cream, I put the following in a food processor:
- 1/2 package Tofutti sour cream
- 1/2 package Tofutti cream cheese
- 2 T fresh chopped dill
- 1 t salt
- 3 T prepared horseradish (more/less to taste, depending on the potency of your horseradish)
- 1 T honey or agave
Puree until smooth.
To assemble, place a dollop of the cream, top with some smoked salmon, and finish with a sprig of dill and a couple capers. Voila! Looks fancy, tastes delicious.