A fresh herby mayo snuggles up so nicely to lush smoked salmon on a crostini. A perfect holiday bite!
I am a little smitten with the Herbed Mayonnaise you see being lovingly dolloped onto the crostini here. As soon as I made and tasted it, I knew I would find a jillion ways to use it (I have – you’ll see), and I knew it would be a beautiful and delicious mate for smoked salmon.
Take a moment to drape the pieces of salmon as prettily as you can on the crostini. A few folds give the crostini some height and a little sass.
- Kosher or coarse salt
- ½ cup Herbed Mayonnaise approximately
- ½ pound thinly sliced smoked salmon cut into small pieces about 1 x 3 inches
- Freshly ground black pepper to taste
- 24 slices of baguette
- 2 tablespoons olive oil
- Zest of 1 lemon optional
- Chiffonaded basil, tiny dill sprigs, or another fresh herb of your choice
- Preheat the oven to 350°F.
- Place the baguette slices on a baking sheet. Brush them with olive oil, and lightly sprinkle them with salt. Bake for about 4 minutes, until golden around the edges, but not hard—they will firm up as they cool. Let them cool to room temperature.
- Dollop/spread some Herby Mayonnaise on each of the crostini. Drape a piece of smoked salmon on top, give it a light grind of pepper, then sprinkle over a tiny bit of lemon zest, if using, and place a little bit of the fresh herb of your choice on each.