Traditional recipes

Smoked Fish Crostini

Smoked Fish Crostini


  • 1 cup cherry tomatoes, halved or quartered
  • 7 tablespoons olive oil, divided
  • 2 teaspoons fresh lemon juice
  • 4 large green or purple basil leaves, thinly sliced, plus small leaves for garnish
  • Kosher salt and freshly ground black pepper
  • 1 bunch spring onions or scallions, trimmed
  • 8 1/4'-thick slices country-style rye bread
  • 8 ounces fresh farmer cheese (about 1 cup), fromage blanc, or cream cheese
  • 8 ounces smoked fish, preferably sablefish, deboned, flaked into 1' pieces (about 1 3/4 cups) or thinly sliced if using salmon
  • 1/2 cup thinly sliced assorted cucumbers (such as kirby and Persian)

Recipe Preparation

  • Combine tomatoes, 1 Tbsp. oil, lemon juice, and thinly sliced basil in a medium bowl. Season with salt and pepper; toss to coat. Let stand at room temperature for 30 minutes.

  • Meanwhile, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Trim dark-green parts from onions; reserve for another use. If using spring onions, halve them lengthwise. Place onions on a baking sheet. Drizzle 2 Tbsp. oil over and toss to coat. Season with salt and pepper.

  • Grill onions, turning occasionally, until tender, 5-6 minutes. Transfer to a work surface to cool. Brush bread on both sides with remaining 4 Tbsp. oil; season with salt and pepper. Coarsely chop grilled onions and add to bowl with tomatoes.

  • Grill bread until toasted, about 1 minute per side. Cut toasts in half on a diagonal. Spread about 1 Tbsp. cheese onto 1 side of each toast half. Divide smoked fish evenly atop each toast.

  • Add cucumbers to tomato and onion mixture; toss to coat. Spoon over smoked fish. Garnish with small basil leaves. Serve immediately.

,Photos by Dominique LaFond

Nutritional Content

7 servings, 1 serving contains: Calories (kcal) 420 Fat (g) 33 Saturated Fat (g) 10 Cholesterol (mg) 55 Carbohydrates (g) 19 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 12 Sodium (mg) 600Reviews Section

Smoked Trout Crostini

Smoked trout crostini is a dish that I see and order on restaurant menus all the time, and it is so easy to make in your own kitchen at home! This is one of those recipes that is ideal for entertaining because it hits the sweet spot of: looks stunning, sounds very sophisticated, but it’s actually so simple to throw together – my favorite! It’s a great recipe for everything from your New Year’s Eve menu to your Summer backyard dinner parties. Plus, it’s the perfect accompaniment to a crisp and chilled glass of wine. The combination of smoked trout, crème fraîche, with lemon zest and juice is so fantastic together as a dip, but it’s even better spread onto a toasted baguette and topped with fresh chives. All together, this dish has a great balance of smokiness, acidity, tanginess, and overall savoriness that is truly addicting. During the summer I love to grill the bread for additional smokiness and flavor, and during cooler months I simply toast up a bunch of baguette slices in the oven at once. As a note, you can buy smoked trout at most grocery stores – it’s typically packed in oil, or tightly wrapped in plastic the way you would find smoked salmon or lox. If you have a local deli that sells smoked fish, like Gjusta in LA, I would highly recommend getting it there!

Smoked Salmon Crostini

Smoked Salmon Crostini are a popular appetizer. They can also be served as a snack, and they are sure to impress. This dish is made with ricotta cheese, fresh herbs, smoked salmon, and lemon juice. It’s beautiful and delicious, indeed. So if you are planning for a party, Smoked Salmon Crostini will never let you down. It only takes a few minutes and basic ingredients for you to make this healthy and savory snack.

For this recipe, fresh herbs play a vital role. All you have to do is to wash them thoroughly and finely chop them using a sharp knife. Just a friendly reminder, though do not chop them too far ahead of time or you will end up using ‘brown’ herbs. As for the salmon, wild-caught smoked salmon is the best option as it has the best flavor, texture, and color. The fina-style ricotta cheese is another must-have for this dish. It has a beautiful texture, plus it blends well with smoked salmon and fresh herbs.

Smoked Whitefish Dip Recipe

1/4 cup light mayonnaise
1/4 cup light cream cheese
2 tablespoons Dijon mustard
1/2 teaspoon horseradish
1/8 teaspoon salt
1/8 teaspoon pepper
8 ounces smoked whitefish separated in half

1. In the bowl of a food processor, add the mayonnaise, cream cheese, Dijon mustard, horseradish, salt, and pepper, and process until smooth.
2. Crumble half of the smoked whitefish into the bowl and process until well combined and smooth.
3. Add the remaining smoked whitefish and pulse a few times. Should be slightly chunky.
4. Chill until ready to eat.
5. Serve with crackers, bread, pretzels, or veggie sticks. You’ll want to dip everything in it!

Where to Buy Smoked Whitefish

There is a difference between whitefish and white fish. The first is a type of fish found in the Great Lakes of North America, usually called Lake Whitefish. White fish usually refers a broader category of white fleshed mild fish including whitefish. That being said, for the Smoked Whitefish Salad Crostini and the Smoked Whitefish Dip, either will work well!

I also love smoked trout with these recipes! You can find smoked trout here.

How to make

Preheat oven to 400ºF (200ºC).

Cut baguette into 24 slices on a slight diagonal, each slice about 1/2-inch (1 cm) thick. Save remaining baguette for another use. Arrange slices on rimmed baking sheet brush both sides with 3 tbsp (45 mL) of reserved oil. Bake in top third of oven until crisp, about 12 to 15 minutes, turning after 8 minutes. Transfer to rack to cool.

Top crostini with zucchini, cutting pieces to fit. Flake trout place on top of zucchini.

Combine aioli, lemon rind and lemon juice in small bowl dollop about 1/2 tsp (2 mL) on each crostini. Garnish with fresh chives and dill, if desired.

A Perfect Holiday Bite

  • It’s lovely to look at
  • It involves smoked salmon, which is a favorite indulgence food of many people
  • It make a ½ pound of salmon go a very long way
  • It’s easy to make the components ahead of time
  • And then assemble right before serving
  • It’s an elegant room temp app

Giada’s 7 Fishes Menu

Chef, best-selling cookbook author, and Emmy Award-winning TV show host Giada De Laurentiis was born in Rome and learned the secrets to Italian cooking from her grandfather (or, as Giada says, “my Nonno”). So it’s no surprise that come Christmas, she’s bringing some cherished Italian holiday traditions stateside. This year, she’ll be serving up an Italian Christmas Eve at her restaurant, Giada, in Las Vegas ( details here ) but as usual, she doesn’t keep her cooking secrets to herself.

“One of the most old-school Italian Christmas traditions is the Feast of the Seven Fishes, a Christmas Eve celebration that incorporates seven different kinds of seafood into one massive meal,” says Giada. “If you’ve never made one, it can seem intimidating, but I have an easy rule of thumb to simplify the cooking process. One baked (for me, that’s a beautiful side of salmon to roast in the oven), one on the stovetop (a classic spaghetti alla vongole), and one already made (a smoked fish crostini).”

If you can’t make it to Vegas, here are 3 ways to incorporate the tradition at home, whether you’re serving them all together or solo:

Smoked Fish Crostini

Rather than make every fish dish from scratch, Giada suggests turning to prepared smoked fish for an elegant but easy addition to your Christmas Eve menu. Here, toasted crostini is topped with flaked white fish, dill and crème fraiche.

Spaghetti with Clams

Spaghetti alla vongole (i.e. clams) is about as classic as they come, which makes it a great choice for a holiday menu. It’s comforting and familiar, but not something most people make for themselves often. Bonus: it’s easy to prepare.

Slow Roasted Salmon

Salmon is always a crowd-pleaser, but when done wrong it can end up dry. Giada solves that problem by slow roasting a large salmon filet of even thickness so it retains its moisture and develops great flavor.

My goal is to eat at all the 2017 Texas Monthly Top 50 BBQ joints within a year. I feel like it is a rite of passage for true Texas barbecue fans. I am going to post a wrap up of all 50 and at each of the places that I have not written about before. I am already a.

If you guys did not know, one of our Corgis, Bentley, has Degenerative myelopathy which is essentially ALS (Lou Gehrig's disease) for dogs. We have been taking him along on our road trips. Amber's birthday was in May and wanted to go somewhere fun and beachy but still.

What to serve with smoked salmon crostini:

If I’m serving these crostini for a happy hour at home, or a brunch along with a breakfast charcuterie board, I love something with champagne or prosecco, like my Cherry & Ginger Prosecco Spritz. The ginger also works well with the Asian flavors in the crostini. A non-alcoholic option like a Sparkling Mango Lemonade is also a great choice.

If I’m serving these for a light lunch or dinner, a simple salad alongside would be great. Fresh greens dressed with miso dressing or citrus salad dressing are perfect. If you’re serving them as part of a brunch buffet, a vegetarian quiche would be a great entree.

Watch the video: How to Smoke Fish at Home (January 2022).