Smoked Salmon Crostini Recipe
Oberon Sauvignon Blanc, Napa Valley

Pair with Oberon Sauvignon Blanc

Servings: 4


4 Tbsp olive oil
1 sourdough baguette, cut into 18 slices
1/3 cup heavy cream
1 Tbsp Dijon mustard
2 Tbsp red onion, minced
2 tsp fresh chives, finely chopped
1 cup finely diced smoked salmon
2 Tbsp capers, chopped

Smoked Salmon Crostini


Pre-heat oven to 350°F.

Whisk cream until peaks begin to form. Gently stir mustard into cream. Set aside in a cool place until ready to use.

Soak onions in cold water for 5 minutes, then drain out the water. In a medium size bowl mix salmon, chives, capers, and drained onion.

Toast bread on a greased baking sheet for 5 minutes until golden brown.

Top each toast with a smear of mustard cream. Top each toast with salmon mixture. Season each toast with salt and pepper.

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