Dilly Smoked Salmon Bites
with Whipped Cream Cheese and Pickled Shallots3.5(6)
Calories
:
480 kcalProtéines
:
17g protéinesDurée de préparation
:
20 minutesDifficulty
:
MoyenAllergènes:
- Saumon
- Orge
- Blé
- Lait
- Peut contenir des traces d’allergènes
- Noix
- Sésame
- Soya
- Oeuf
- Poisson
- Lait
- Moutarde
- Blé
These flavourful smoked salmon bites are the perfect appetizer to serve at your next gathering! Herbed whipped cream cheese is spread over crusty crostini, topped with savoury smoked salmon and finished with bright pickled shallots for a delicious snack.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
/ sert 4 personnes
100 g
Saumon fumé
(Contient: Saumon)
2 pièce(s)
Demi-baguette
(Contient: Orge, Blé Peut contenir : Noix, Sésame, Soya)
7 g
Aneth
4 pièce(s)
Fromage à la crème
(Contient: Lait)
1 pièce(s)
Citron
2 pièce(s)
Échalote
2 cs
Vinaigre de vin rouge
(Peut contenir : Noix, Sésame, Soya, Oeuf, Poisson, Lait, Moutarde, Blé)
Pas inclus dans votre livraison
¼ cc
Poivre*
½ cs
Sucre*
¼ cc
Sel*
2 cc
Sucre*
2 cs
Huile*
Ustensiles
•Zesteur
•Bol à mélanger, moyen
•Cuillères à mesurer
•Plaque de cuisson
Instructions
1
- Cut baguette into 1/2-inch slices.
- Roughly chop dill.
- Halve, peel, then thinly slice shallots.
- Zest, then juice half the lemon. (NOTE: Use remaining lemon for a future creation!)
- Add shallots, vinegar, 2 tbsp water and 2 tsp sugar to a small pot. Season with 1/4 tsp salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
- Remove the pot from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool, 15 min.
2
- Add baguette slices to an unlined baking sheet. Drizzle with 2 tbsp oil. Season with salt and pepper, then toss to coat.
- Broil baguette slices in the middle of the oven until golden-brown and crisp, 3-5 min. (TIP: Keep an eye on them so they don't burn!)
3
- Add softened cream cheese, lemon zest, 2 tsp lemon juice and 2 tsp dill to another medium bowl. Season with salt and pepper, then, using a spatula or wooden spoon, beat until smooth and slightly fluffy, 1 min.
4
- When crostini are done, remove from the oven and transfer to a serving platter or large plate to cool slightly, 5 min.
- Spread cream cheese mixture evenly over crostini. Roughly tear smoked salmon into pieces, then divide over crostini.
- Divide pickled shallots between crostini, then sprinkle dill over top.
