Lox Crostini

Makes 24

• 1 rustic French baguette
• Olive oil, as needed
• ½ cup (4 ounces) whipped caper cream cheese (recipe to follow)
• 1 pound salt-cured salmon, thin sliced (recipe to follow)
• Black sesame seeds and fresh dill, for garnish

Salt-Cured Salmon

• 1 pound salmon fillet, skin on
• 2 ounces sea salt
• ¼ teaspoon white pepper, ground
• 0.5 ounce fresh dill, rough chopped
• 1 ounce vodka (optional)

Whipped Caper Cream Cheese

• 4 ounces cream cheese
• 1 tablespoon minced green onions
• 2 teaspoons minced nonpareil capers
• ¼ cup whole milk

Check the salmon for any bones and remove if needed.
Mix salt and white pepper together in a bowl, then sprinkle half the mixture onto a plastic wrap–lined plate or baking dish. Place salmon skin-side down on a plate, in the mixture. Cover the flesh of the salmon with remaining salt mixture and sprinkle with dill and vodka.
Cover tightly with plastic wrap, and refrigerate for 24 hours.
Remove from refrigerator after 24 hours. Flip filet and refrigerate for an additional 24 hours.
After a combined total of 48 hours of refrigeration, remove salmon from refrigerator, drain accumulated liquid, then rinse curing mixture off the fish. Pat dry with a paper towel. Keep chilled for service.
Preheat the oven to 350 degrees F.
Whip together the cream cheese with minced green onions and capers. Slowly add milk until fully incorporated to produce a creamy, non-lumpy final product.
Slice the baguette into ½-inch thick slices, brush with olive oil, and place on a baking sheet. Toast in preheated oven until slightly browned. Remove from oven and let cool fully before spreading prepared cream cheese mixture over the surface of the toasted baguette slice.
Cut thin slices from flesh-surface of cured salmon. Place a slice of lox on top of the cream cheese–layered crostini. Garnish with sesame seeds and fresh dill, and serve.
RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM