We’ve been fans of the classic combination of salty smoked salmon and refreshing tzatziki for a while now. Now, we’re taking the relationship to the next level.
Toasty pumpernickel triangles get dressed up with a colorful slaw featuring apples, fennel, tarragon, and other lively flavors that pair oh so perfectly with that blush-pink salmon.
Smoked Salmon Crostini with Apple-Fennel Slaw
12 ounces smoked salmon
1 Granny Smith apple, thinly sliced and cut into matchsticks
1/4 cup red onion, thinly sliced and cut into matchsticks
1/4 cup fennel, thinly sliced and cut into matchsticks
2 tablespoons finely chopped fresh tarragon
1 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
salt and ground black pepper to taste
1 loaf pumpernickel bread
1 package Cava Tzatziki
capers, for serving
Preheat oven to 350 degrees Fahrenheit.
Stir apple, red onion, fennel, tarragon, lemon zest, and lemon juice together. Taste and season with salt and pepper as needed.
Using a serrated knife, slice the pumpernickel; then cut each slice into smaller segments. Place segments on a baking sheet, lightly brush with olive oil, and bake until golden brown, about 10 to 12 minutes. Transfer toasts to a wire rack to cool.
To plate, spread a spoonful of tzatziki on each toast segment. Arrange a piece of smoked salmon on top. Spoon apple-fennel slaw on top and garnish with a few capers and a leaf or two of tarragon.
You can purchase our line of small-batch dips and spreads at your area Whole Foods or other area specialty market.
Click here to find the one that’s closest to you.