Tapas are chic little bites that I have always been obsessed, especially now after my recent trip to Spain. This weekend we created a gorgeous brunch of little bites and I’ve included one of my fav recipes here. This recipe is gluten-free and dairy-free with a nod to pescatarians. You can make it completely plant-based by swapping out the salmon for carrot lox.
Salmon with Asparagus Bundles on Crostini
Serves 3 to 5
1 loaf of a small baguette, thinly sliced (15 slices)
Extra-virgin olive oil
Smoked Salmon (3 oz), cut or torn into approximately 3 inch squares to lay on top of the crostini.
1 bunch thin asparagus spears, trimmed to 3 1/4 inches
Vegan or regular mayonnaise
1 Hard-boiled egg, chopped
1 tablespoon mustard
2 tablespoons plain nut-milk or dairy yogurt
1 tablespoon sugar
1 tablespoon chopped dill
Himalayan pink salt crystals or sea salt
Freshly ground pepper
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and place the baguette slices in a single layer. Brush with olive oil. Bake on the center rack until golden brown, about 10 minutes.
2. Tie asparagus spears into two bundles with kitchen twine and cook in boiling salted water for 2 minutes, or until al dente. Drain and submerge in a bowl of ice water. Remove from water, untie bundles, and dry on a clean kitchen towel or paper towels.
3. Make the sauce: In a small bowl, combine the mayonnaise, yogurt, mustard, sugar, salt and ground pepper. Stir to combine. Add the chopped hard-boiled egg and dill.
4. Assemble the asparagus bundles: tie two spears together with a blade of chive. Trim.
5. Assemble the tapas: Spread each crostini (slice of baguette) with sauce and top with salmon and one bundle of asparagus. Drizzle with olive oil.