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Ingredients
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Herb-Citrus Crème
Crisp Base
Toppings
Finishing Touches
Method
Herb-Citrus Crème
- 1
Make the crème
In a small bowl combine the creme fraiche and Greek yogurt until smooth. Stir in the lemon zest, lemon juice, chopped chives, chopped dill, salt and black pepper. Taste and adjust seasoning. Chill for at least 15 minutes to let flavors meld while you prepare other components.
Crisp Base
- 2
Prepare toasts
If using store-bought toasts, lightly brush each with a very thin film of softened butter or a drop of olive oil. If making crostini from sliced baguette, brush both sides and toast under a broiler or in a 375°F (190°C) oven until golden and crisp, about 6–8 minutes, turning once. Allow to cool slightly so they remain crisp.
Toppings
- 3
Assemble salmon bites
Place the chilled herb-citrus crème into a small piping bag or use a spoon. Pipe or dollop about 1 tablespoon of the crème onto each toast. Fold a small 1/3–1/2 ounce piece of smoked salmon into a loose rosette and set on top of six of the toasts. Top those with a few cucumber slices, a few capers, one microgreen or herb sprig, and optionally a small pinch (1/4 tsp) of salmon roe. Finish with a tiny drizzle (a few drops) of extra-virgin olive oil and a crack of fresh black pepper.
- 4
Assemble shrimp bites
On the remaining toasts, place a tablespoon of the herb-citrus crème, then a small cooked shrimp (or a slice of jumbo shrimp). Add a sliver of cucumber and one microgreen. Squeeze a barely-there touch of lemon over each shrimp bite (about 1/8 tsp juice) for brightness and finish with a single caper if you like.
