Both fresh and smoked salmon go into Daniel Boulud’s dinner-party-worthy appetizer, which is seasoned like an everything bagel.
Makes 15 crisps
1 baguette
¼ pound fresh salmon, finely chopped
¾ pound smoked salmon, finely chopped
½ small red onion, small-diced
1 tablespoon capers, chopped
6 sprigs dill, roughly chopped
2 tablespoons olive oil
2 tablespoons poppyseeds
2 tablespoons white sesame seeds
2 tablespoons dried minced garlic
2 tablespoons dried minced onion
1 tablespoon caraway seeds
¼ cup creme fraiche
Preheat the oven to 350 degrees.
Slice the baguette into pieces about ¼ inch thick. Arrange the baguette on a greased sheet pan and toast until crispy and slightly golden brown, about 5 to 10 minutes. Set aside to cool.
Using a large spoon and a medium bowl, stir together the fresh salmon, smoked salmon, red onion, capers, dill, and olive oil. The mixture should be chunky but well-combined. Season to taste with salt. Set up a larger bowl of ice and place the bowl of salmon mixture into it to keep it cold.
In a small bowl, combine the poppyseeds, sesame seeds, dried garlic, dried onion, and caraway seeds and stir until they are well-mixed.
Arrange the baguette slices onto a serving platter. With a small spoon, top each slice of bread with the salmon mixture. Just before serving, add a small dollop of creme fraiche on top of the salmon. Sprinkle with the seasoning mixture and serve immediately.
