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Salmon Cucumber Appetizer

Top crunchy crostini rounds with smoked salmon, shaved cucumber, and finely minced red bell peppers; top with baby dill and remoulade sauce.


12 crostini rounds, toasted
4 oz. smoked salmon
1 Markon First Crop Cucumber, shaved
1 Markon First Crop Red Bell Pepper, finely minced
12 sprigs Markon First Crop Baby Dill
1/4 cup remoulade sauce
Salt and freshly cracked black pepper, to taste


Top each crostini round with equal portion of smoked salmon. Curl a short piece of shaved cucumber around each spring of baby dill and place on top of salmon. Sprinkle each crostini with equal portions of red bell pepper. Drizzle 1 tsp. remoulade sauce over each and dust with salt and pepper.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.