New Year's Eve Salmon Crostini
Chef Larry Recipe
POSTED: 11:43 am PST December 29, 2003
UPDATED: 11:46 am PST December 29, 2003
SAN DIEGO --
Ingredients:
Combine salmon, mayonnaise, Dijon mustard, onion, lemon zest, dill, Worcestershire Sauce, Tabasco sauce, lemon juice and black pepper. Season with salt nad fresh ground pepper. Mix until well combined. Lightly butter toasted bread circles and place on a work tray or surface. Top each bread circle with a spoonful of salmon mixture. Garnish with a slice of Bryan or baby pear tomato and fresh chopped parsley. Transfer to a fancy serving platter and serve with chilled Champagne.
Makes 6 ServingS
ARCHIVED RECIPES CONTACT INFO |
- 1 cup Salmon, cooked and flaked 1/3 cup Mayonnaise 1 tsp. Dijon mustard 1 1/2 tsp. Onion, finely diced 1/2 tsp. Lemon zest 2/3 tsp. Fresh dill, minced 1 to 2 dashes of Worcestershire Sauce 1 -2 dashes Tabasco hot pepper sauce squeeze Fresh lemon juice Salt to taste Fresh ground black pepper to taste 18 - 24 each Toasted bread circles, 1.5 to 2 inches Softened butter -- as needed Bryan tomato (baby pear tomato) slices to garnish Fresh chopped parsley to garnish
Combine salmon, mayonnaise, Dijon mustard, onion, lemon zest, dill, Worcestershire Sauce, Tabasco sauce, lemon juice and black pepper. Season with salt nad fresh ground pepper. Mix until well combined. Lightly butter toasted bread circles and place on a work tray or surface. Top each bread circle with a spoonful of salmon mixture. Garnish with a slice of Bryan or baby pear tomato and fresh chopped parsley. Transfer to a fancy serving platter and serve with chilled Champagne.
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