Smoked Salmon with Crostini Mix with Arugula, Mascarpone and Fried Shallots

Smoked Salmon with Crostini Mix with Arugula, Mascarpone and Fried Shallots

Serve: 6


  • 18 slices smoked salmon

  • 1 baguette, cut into 1/4-inch-thick rounds and ends discarded (18 slices)

  • 1/4 cup mascarpone

  • 3 shallots, thinly sliced

  • 1 bunch young, tender arugula

  • Peanut oil for deep-frying

  • Kosher salt and freshly ground pepper

  • 2 tablespoons unsalted butter, melted


  1. Preheat the oven to 350 degrees F.

  2. Arrange the bread slices in a single layer on a baking sheet and brush the tops with the melted butter.

  3. Bake until the Crostini are light golden brown, about 7 minutes. Set aside to cool.

  4. Pour peanut oil to a depth of 2 inches in a small saucepan and heat to 325 degrees F.

  5. Add the shallots and fry until dark golden brown, 2 to 3 minutes. Watch carefully, as they are quick to burn.

  6. Using a metal slotted spoon or sieve, transfer to 4 thicknesses of paper towel to drain.

  7. Season lightly right out of oil with salt and pepper.

  8. Lay 1 slice of the salmon on each Crostini.

  9. Spoon 1 scant teaspoon mascarpone in the center of each.

  10. Top with a cluster of arugula and garnish with fried shallots.

More about Smoked Salmon Recipes

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