Smoked Salmon Crostini

Alyson Stringer (originally from Kate Donaho)
Yield: 12 pieces

Kate is one of a fabulous group of summer camp girls that I re-connected with at a reunion a few years ago. Since then we regularly hold gatherings and Kate never fails to treat us to some culinary delights — always simple and always groan-worthy good! I normally will not eat raw onion, but on this crostini, it is perfection. The key, as she notes, is to very thinly shave it with a kitchen mandolin, so there’s a perfect balance of all the flavors. (Nov 2010)

6 Tbsp unsalted European-style butter, room temp

1 Tbsp chopped fresh dill

2 Tbsp drained capers, chopped

French bread baguette, cut into rounds and toasted*

Dijon mustard

1/4 red onion, very thinly shaved on a mandolin

6 ounces smoked salmon

Freshly ground black pepper 

Mix first 3 ingredients in small bowl.** 

Spread Dijon mustard onto toasted bread. Spread dill butter over mustard. Top with a few pieces of shaved onion, then smoked salmon. Sprinkle with pepper. 

*Any bread/cracker/crostini/flatbread will do.

**The butter mixture will keep for several days and is great to have on hand.