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.
Salmon_Cucumber_01

Ingredients:

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

Instructions:

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.

Ingredients:

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

Instructions:

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.