roasted beet and smoked salmon crostini


If Finn had his way, we would eat "Da one fish, dat tastes a widdle bacony" for just about every meal. Despite his frequent and spirited petitioning, we generally keep our smoked fish intake at minimum levels. Not because we don't love it, quite the opposite actually. The truth is, for whatever reason these lowly little fish bits have become synonymous in his mind as being a very special occasion. And if there is one thing we love, it's making something special out of nothing special. So we are going to run with that. Stinky fish is a fancy affair. Believe it!

Just as Finn loves his bacon fish, mom and dad love beets. Oh, and brunch, we also love brunch. So, because it had been a while since we'd indulged in a "fancy" Sunday morning, we finally decided to oblige his craving. And ours. Thus, a recipe was born. A ridiculously easy, ever so fancy, and supremely tasty recipe. Enjoy. 



roasted beet and smoked salmon crostini

  • olive oil
  • 2 beets, peeled and quartered
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons capers
  • salt and freshly ground pepper tt
  • 4 oz smoked salmon
  • a few sprigs of fresh dill for garnish
  • plain greek yogurt for garnish
  • baguette, sliced on the bias

Preheat oven to 400 degrees. Place beets on baking sheet. Toss with about 1 tablespoon of olive oil and sprinkle with salt. Roast beets for approximately 45-50 minutes or until tender.  Set aside and let cool.

Cut about eight pieces of bread, drizzle with olive oil.  Bake at 400 degrees for about 8-10 minutes or until golden brown.

Finely chop beets, and add capers, balsamic vinegar and salt and pepper tt.

Assemble toasts.  Place beet mixture on toast, top with smoked salmon, yogurt and dill.


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