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Salmon Cucumber Appetizer

Top crunchy crostini rounds with smoked salmon, shaved cucumber, and finely minced red bell peppers; top with baby dill and remoulade sauce.


12 crostini rounds, toasted

4 oz. smoked salmon

1 Markon First Crop Cucumber, shaved

1 Markon First Crop Red Bell Pepper, finely minced

12 sprigs Markon First Crop Baby Dill

1/4 cup remoulade sauce

Salt and freshly cracked black pepper, to taste


Top each crostini round with equal portion of smoked salmon. Curl a short piece of shaved cucumber around each spring of baby dill and place on top of salmon. Sprinkle each crostini with equal portions of red bell pepper. Drizzle 1 tsp. remoulade sauce over each and dust with salt and pepper.