Dublin Smoked Salmon Crostini on Rye

Dublin Smoked Salmon Crostini on Rye

Serves 4


Ingredients

  • 3 slices rye bread, toasted
  • 2 oz smoked salmon
  • 2 Tablespoons crème fraiche
  • 1 Tablespoon Chives, minced


Directions

  1. Slice the crust off the bread, then slice the bread into 4 rectangles.
  2. Top each rectangle of bread with a large quarter size of salmon, dollop ½ teaspoon crème fraiche on the salmon and sprinkle with chives.

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Prepping fresh cilantro or parsley:

Wash the leaves, keep the bunch together. Keep your hand holding the stems together and place on a cutting board, with a sharp knife and little pressure swipe the leaves off the stems. (Some leaves will be left over you can hand pick them off if you wish. Some stems might fall in with the leaves you can pick out or if you are mincing just mince them in with the leaves.

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