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Chef Lynn Michelle’s White Truffle Smoked Salmon Crostinis

Chef Lynn Michelle’s White Truffle Smoked Salmon Crostinis

We had such a blast with Chef Lynn Michelle for our CB2/CH2 feature! Today, we're sharing her White Truffle Smoked Salmon Crostinis.

White Truffle Smoked Salmon

½ pound smoked salmon, cut into small pieces, removing the brownish section
¼ teaspoon, white truffle oil
1 tablespoon light olive oil
Salt, to season
Black pepper, to season
1 tablespoon fresh lemon juice
1½ tablespoons fresh dill weed, chopped

Place smoked salmon pieces into a medium size bowl. Gentle fold in the white truffle oil, olive oil, salt, black pepper, fresh lemon juice, and freshly chopped dill. Season to taste. NOTE: you can always add more white truffle oil, if desired; a little white truffle oil goes a long way.
Serve cold on top of dilled cream cheese and herbed crostini.

Dilled Cream Cheese

Small container whipped cream cheese
Black pepper
Fresh dill weed, chopped

In a small bowl, blend whipped cream cheese, salt, black pepper and fresh dill weed. Chill.

Herbed Crostini

1 loaf fresh bakery bread, sliced
on an angle in thin ½-inch slices.
Italian seasonings or dill weed seasoning, to sprinkle on top
Salt, to season
Black pepper, to season
2 cups robust olive oil, placed
in a shallow bowl

Preheat oven to 350 degrees F.
Arrange baguette slices on a large, rimmed baking sheet; dredge the baguette slice quickly into the olive oil on one side and place back onto baking sheet. Sprinkle and season with salt, pepper, Italian seasonings or dried dill weed. Place in hot oven and bake, rotating sheets halfway through, until golden, 15 to 20 minutes. Let cool on baking sheets. Top crostini with desired toppings and serve.

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