Smoked Salmon Toasts
Ingredients
4 oz. smoked salmon
1 small baguette
Juice of ½ lemon
2 tablespoons capers
1 tablespoon dill
1 small block of feta cheese
3 tablespoons corn starch
1 tablespoon sesame seeds
2 tablespoons olive oil, divided
2 tablespoons butter, divided
Instructions
Toast the crostini slices: heat a medium, non-stick pan over medium heat. Slice the baguette into ½ inch-thick medallions. Melt 1 tablespoon each of butter and olive oil in pan, then put baguette slices in pan to toast for 2-3 minutes per side, until golden brown.
Make the crispy feta: Combine corn starch and sesame seeds in small bowl, mixing together. Remove feta block from packaging and press with paper towels to remove excess moisture. Cut feta into ¼ thick blocks, and then halve them lengthwise so you end up with small rectangles. Dredge each feta block in the corn starch and sesame mixture, ensuring that all sides are coated. Melt butter and add olive oil to medium-heat pan again, and then put dredged feta blocks in pan, face down. Cook for 3-4 minutes, until face is golden brown and crispy. Flip the feta and repeat.
Slice salmon into inch-thick strips that can be folded.
Assemble: place toasted baguette slices on board or plate, and then put crispy feta blocks on top. Fold pieces of salmon and put them on top of the feta, then sprinkle everything with lemon juice. Place several capers on each toast, and then garnish with dill.
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