Smoked Salmon & Lemon Pepper Cream Crostini

By shauna

Ingredients

• Lemon Pepper Cream:
• 1/2 lb. Smoked Salmon, thinly sliced
• 2 Tbsp. Chopped Fresh Dill
• 1 Baguette, sliced diagonally
• Extra-Virgin Olive Oil, for brushing
• 2 tsp. Black Peppercorns
• 1/3 C. Mascarpone Cheese
• 1/3 C. Milk
• Finely Grated Rind & Juice of 1 Lemon
• Salt

Preparation

Step 1

Brush each baguette slice with olive oil on both sides; place on baking sheet & bake in 375 oven till crisp & golden on both sides; let cool. Lemon Pepper Cream: Pound or grind peppercorns as finely as possible. Beat in mascarpone. Add milk & lemon rind; beat again. Season with lemon juice & salt. Toss salmon with chopped dill. Spread crostini with cream mixture & place mound of smoked salmon mixture on top. Squeeze a little more lemon juice over top & serve immediately.