Salmon Crostini with Wasabi Mustard-Dill Sauce
Small French baguette (4 oz.), sliced 1/8 - inch thick into 30 slices
- 1 tbsp. extra virgin olive oil
- 1/4 tsp. sea salt
- 3 tbsp. sugar
- 3 tbsp. apple cider vinegar
- 1/4 cup Dijon mustard
- 1/8 cup prepared Real Wasabi™ Paste
- 1 1/2 tbsp. finely chopped fresh dill, plus sprigs to garnish
- 1 1/2 tbsp. fresh lemon juice
- 8 oz. smoked salmon
- thinly sliced cucumber
Preheat oven to 375 degrees. Place bread slices in a large bowl and drizzle with a thin stream of the olive oil while tossing. Lightly season with salt or herbs if desired. Separate pieces on a baking sheet and toast in the preheated oven until light golden, about 7 minutes. Flip and finish until crisp and lightly browned, 1-2 more minutes. Let cool.
Meanwhile, combine 6 tbsp. water and the sugar in a small saucepan. Heat until dissolved, then add the vinegar and mustard. Bring to a simmer and cook until thickened, 10-15 minutes, stirring or whisking often. Remove from the heat and stir in the dill and lemon juice. Adjust to taste with salt or herbs and allow to cool. After the sauce has thickened and cooled, blend in the prepared Real Wasabi™ paste.
Cut the salmon into 30 equal pieces -- an easy way to do this is to cut through the overlapping slices vertically with a few long cuts. Separate the dill into tiny sprigs for garnish about the size of your fingernail.
Apply a dollop of wasabi mustard sauce to each crostini, then top each with a piece of the salmon, loosely rolled into an oblong shape that fits over the bread. Top each with a sprig of dill. Makes 30 crostini.