Smoked Salmon Crostini with Corn Salsa

Smoked Salmon Crostini with Corn Salsa

Smoked Salmon Crostini with Corn Salsa

Ingredients:

1 Pound Smoked Salmon
1 Baguette, 36 premade crostini
4 oz Crème Fraiche
1 lemon
2 Ears Corn
1 C Diced Tomato
¼ C Minced Red Onion
¼ C Chopped Parsley
Olive Oil

Instructions:

Preheat an oven to 350 degrees. Slice the baguette into 1/3 inch slices. Lay the slices out on a baking pan, drizzle with olive oil and place in the oven. Cook until lightly browned and crispy.

Zest 1 TBSP of lemon rind and add to crème fraiche.

Either roast corn in the oven, or toast over a burner until cooked. Cut off of cob and mix with tomato, onion, and parsley. Mix in parsley, 2 TBSP olive oil, and juice of half a lemon. Season to your taste with salt and pepper. Allow to sit for 30 minutes before serving.

To serve spread some crème fraiche on a crostini. Break off a nice piece of smoked salmon and top with corn salsa.

Wine Recommendation: Chateau Ste Michelle 2016 CSM White, Horse Heaven Hills

Wine Pairings