Crostini with Caviar, Smoked Salmon and Lemon Vodka Whipped Cream
Topped with caviar, smoked salmon, and whipped cream flavored with lemon vodka, these toast points are the ultimate luxury.
Cooks Tip: Smoked salmon and caviar are a luxurious combination. When serving such a decadent appetizer use only top quality ingredients. North Atlantic smoked salmon is cured and cold-smoked on hardwoods for the finest flavor.
- 4 thin slices dense white bread, like Pepperidge Farm
- 2 tablespoons melted butter
- For Vodka Whipped Cream:
- 1/2 cup heavy cream
- 1 tablespoon vodka (ideally lemon or pepper vodka)
- 1/2 teaspoon grated lemon zest
- Salt and white pepper
- 16 paper-thin slices of Alaskan smoked salmon
- 1 to 2 ounces of your favorite caviar
Preheat the oven to 350 degrees F. Trim the crusts off the bread and cut each slice into triangles. Lightly brush on both sides with melted butter. Arrange the bread on a baking sheet and bake until golden brown on both sides, about 10 minutes per side. Transfer the resulting toast points to a cake rack to cool.
FOR VODKA WHIPPED CREAM: Beat the cream to stiff peaks in a mixer with a chilled bowl. Quickly fold in the vodka, lemon zest, and salt and pepper to taste. Place the whipped cream in a piping bag fitted with a 1/4 inch round tip.
Loosely roll up the smoked salmon slices and stand each roll on end. Fold out the top of the roll to simulate the petals of a flower. Pipe a rosette of whipped cream on each toast point. (Or mound it on the toast point with a spoon.) Place the salmon “flower” on top and fill with a dollop of caviar.