msc_ecolabel

Smoked wild salmon crostinis, herbed cream cheese and pickled shallots

Prep time 5 mins
Cooking Time 0 mins
Serves 12
Portrait photo of chef Charlotte Langley with folded arms

Recipe By

Chef Charlotte Langley

MSC Ambassador, Owner of Scout Canning

  • 1 package (300g) of MSC certified smoked wild salmon, cut into 24 pieces
  • 454 g cream cheese, room temperature
  • ¼ cup of each fresh tarragon, basil, dill, flat leaf parsley, chopped
  • 24 crostinis from your favourite bakery or grocery store
  • Zest and juice of one small lemon
  • Salt

Pickled shallots

  • 2 shallots, sliced into thin rounds
  • ½ cup white wine vinegar
  • ½ cup water
  • 2 tsp honey
  • 2 tsp salt

  1. To the cream cheese add the herbs, lemon zest and juice of half the lemon (to start). Stir until combined. Season with salt to taste. Add lemon juice as needed.
  2. In a small pot, bring the white wine vinegar, water, honey and salt to a boil.  in a small pot.
  3. Put the shallots in a heat-proof container and pour the hot liquid over them. 
  4. Place in the fridge uncovered. Once cooled they are ready for use. Store covered in the fridge for up to 2 weeks.
  5. Assemble by smearing about 1-2 tsp of cream cheese on each crostini. Top with a slice of smoked salmon and garnish with pickled shallots.

Serve with Nobilo Sauvignon Blanc and enjoy responsibly!

Ingredients

Method

  • 1 package (300g) of MSC certified smoked wild salmon, cut into 24 pieces
  • 454 g cream cheese, room temperature
  • ¼ cup of each fresh tarragon, basil, dill, flat leaf parsley, chopped
  • 24 crostinis from your favourite bakery or grocery store
  • Zest and juice of one small lemon
  • Salt

Pickled shallots

  • 2 shallots, sliced into thin rounds
  • ½ cup white wine vinegar
  • ½ cup water
  • 2 tsp honey
  • 2 tsp salt

  1. To the cream cheese add the herbs, lemon zest and juice of half the lemon (to start). Stir until combined. Season with salt to taste. Add lemon juice as needed.
  2. In a small pot, bring the white wine vinegar, water, honey and salt to a boil.  in a small pot.
  3. Put the shallots in a heat-proof container and pour the hot liquid over them. 
  4. Place in the fridge uncovered. Once cooled they are ready for use. Store covered in the fridge for up to 2 weeks.
  5. Assemble by smearing about 1-2 tsp of cream cheese on each crostini. Top with a slice of smoked salmon and garnish with pickled shallots.

Serve with Nobilo Sauvignon Blanc and enjoy responsibly!

Chef Charlotte Langley

Charlotte Langley hails from PEI where she cultivated a ‘Maritime Chic’ style of cooking and a deep love for the oceans. She aims to nurture and inspire through food with consciously selected ingredients that celebrate season, terroir and the delicate ecosystems that sustain us. Constantly challenging herself and what it means to be a chef, Charlotte founded Scout Canning, North America's most trusted tinned fish company, and through her role as ambassador for the Marine Stewardship Council (MSC) she champions the importance of choosing seafood that is both sustainable and traceable.

See more from Chef Langley
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