Smoked Salmon Flowers with Chervil Cream & Herbed Crostini

Did you say, “Salmon rosettes on a bed of herbed bread?” YES PLEASE! When you love appetizers and salmon, this is how you share it — Making salmon look like flowers, step 1 — be hungry and happy. Step 2…

Serves 10

1 lb. Thinly sliced smoked salmon
1 Loaf of White bread, slice
1 Bunch parsley, chop
1 Bunch Chervil, pick leaves
2 Cups Creme Fraiche
1 Cup Cream cheese
Olive oil

1. Mix cream cheese and creme fraiche until combined and place in a ziploc bag. Cut a small corner of the bag to use to pipe on to the salmon.

Toasted Herb Bread
2. Freeze bread until hard, about 20 minutes. Using a small ring mold or circular cookie cutter, cut bread into rounds.

3. Place a large saute pan on medium heat. Coat with 2 – 3  Tbsp of olive oil . Once the pan is warm, add bread rounds. Cook bread until golden, about 1 minute per side. Remove bread to a paper towel-lined plate and sprinkle, liberally with chopped parsley.

Making Smoked Salmon Rosettes
4. Slice smoked salmon into about 3 x 1- inch portions. Loosely roll salmon, lengthwise. Stand the salmon upright, as a tube and gently pull the top downward to make a rose-like shape.

Plating Salmon Rosettes on Herbed Crostini
5. Line the crostini in an even layer. Add salmon rosettes on top and fill the open area with cream mixture. Top with chervil leaves for garnish.