smoked salmon crepes
Salmon shows up at the next dinner party as a delectable bite-sized treat. Recipes by Alison Lueker-Ritter of Sun in My Belly.
Prep Time
20 mins
Cook Time
10 mins
Ready in
30 mins
Ingredients (Serves 16)
  • 4 slices pumpernickel bread, crusts removed each piece cut into 4 squares
  • 2 tablespoons butter at room temperature
  • 4 oz. smoked salmon, sliced thinly
  • ½ an avocado peeled and sliced thinly, then cut into small, ¼” pieces
  • ¼ cup pickled beets chopped finely
  • 2 tablespoons finely chopped scallions, green parts only
  • ½ teaspoon lemon oil
  • pinch of salt and pepper to taste
Directions
  • Heat the oven to 400 F.
  • Spread the bread with the soft butter and place on sheet trays, toast the bread until just crisp, 10 minutes. Remove from the oven and allow to cool.
  • In a small bowl, toss the pickled beets with the scallion and the lemon oil.
  • Assemble the canapés. On each toast square, place a nice curl of smoked salmon, a small dollop of the pickled beet mixture, and 1-2 pieces of the avocado. Garnish with lemon zest or scallion.
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