Your guests will love these easy-to-make, fancy appetizers! Flaky smoked salmon, cream cheese and green olives combine into a delicious spread to serve on toasts. Recipe provided by Jill Silverman Hough.
1 lemon
4 ounces smoked salmon, skin removed, flaked (be sure to use salmon that’s smoked, not cured—a dry, flaky fish rather than a moist thinly sliced fish like lox or gravlax)
3 ounces cream cheese, room temperature, cut into 3 or 4 chunks
1/2 cup coarsely chopped Lindsay® Crafted Green Ripe Olives, plus 16 whole olives for garnish
1 tablespoon coarsely chopped capers
16 slices cocktail bread or thinly sliced baguette
16 flat-leaf parsley leaves
Black pepper, to taste
To toast bread, arrange slices on a rimmed baking sheet in a single layer, then cook in a 400°F oven until lightly browned, about 10 minutes, turning halfway through. Set aside.
Finely grate zest from lemon. Halve lemon and squeeze 2 tablespoons of juice.
Combine zest, juice, salmon, cream cheese, chopped olives, and capers in a medium bowl, stirring and mashing to make a spreadable paste. Add pepper to taste.
Mound about 1 tablespoon salmon mixture onto each toast.
Garnish with parsley leaves and olives and serve.
If you like, you can serve the salmon mixture in a small bowl or crock with the toasts along side, for guests to prepare their toasts.
