Best 2 Irish Smoked Salmon On Brown Bread Crostini With Hard Cooked Egg Aioli Recipes

Tantalize your taste buds with the delightful combination of Irish smoked salmon, nestled atop crispy brown bread crostini, and complemented by a luscious hard-cooked egg aioli. This exquisite appetizer, hailing from the culinary traditions of Ireland, offers a harmonious blend of flavors and textures that will leave you craving more. Indulge in the smoky richness of the salmon, the nutty heartiness of the brown bread, and the creamy tanginess of the aioli, all coming together in perfect harmony. Elevate your next gathering or impress your dinner guests with this delectable dish, where the briny essence of the sea meets the rustic charm of Ireland's countryside.

Accompanying this main recipe are two additional culinary gems: a classic hard-cooked egg aioli, boasting a velvety texture and a garlicky kick, and a simple yet elegant brown bread crostini recipe, providing the perfect base for the smoked salmon and aioli. With step-by-step instructions and a detailed ingredient list, this article ensures that you can recreate these culinary delights in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

IRISH SMOKED SALMON ON BROWN BREAD CROSTINI WITH HARD-COOKED EGG AIOLI

Irish Smoked Salmon on Brown Bread Crostini with Hard-Cooked Egg Aioli image

Provided by Bobby Flay

Categories appetizer

Time 1h15m

Yield 35 to 40 crostini

Number Of Ingredients 8

Ingredients

8 large eggs
2 1/2 cups mayonnaise
1/2 cup chopped fresh dill, plus dill fronds for garnish
6 tablespoons prepared horseradish
6 heaping tablespoons whole-grain Dijon mustard4 tablespoons capers, drained
Salt and freshly ground black pepper
2 loaves Irish brown bread
40 paper-thin slices Irish smoked salmon

Steps:

For the hard-cooked egg aioli: Place the eggs in a single layer in a straight-sided sauce pan, and cover completely with water. Bring to a boil, and then remove from the heat and cover tightly with a lid, 15 minutes.
Immediately shock the eggs in an ice bath. When the eggs are cool enough to handle, gently peel off the shells and finely chop.
Stir together the mayonnaise, dill, horseradish, mustard and capers until combined. Fold in the eggs, and season with salt and pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
For assembly: Slice the bread into 1/2-inch slices, and then cut each slice lengthwise into 3 or 4 pieces to create 35 to 40 crostini.
Top each crostini with a slice of salmon and a dollop of the aioli, and garnish with dill fronds.

IRISH BROWN BREAD WITH SMOKED SALMON

Irish Brown Bread with Smoked Salmon image

Categories Bread Fish Bake Cocktail Party St. Patrick's Day Oat Salmon Bran Whole Wheat Gourmet

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

1 cup unbleached all-purpose flour plus additional
1 cup whole-wheat flour
1/3 cup old-fashioned rolled oats
1/4 cup toasted wheat germ
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon caraway seeds
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits, plus 1 stick (1/2cup) unsalted butter, softened
1 cup plus 2 tablespoons well-shaken buttermilk
1/2 pound thinly sliced smoked salmon
1 bunch fresh chives, trimmed

Steps:

Preheat oven to 400°F.
Whisk together flours, oats, wheat germ, baking soda, salt, and caraway seeds in a large bowl. Blend in 3/4 stick cold butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough is evenly moistened. Knead dough on a lightly floured surface, dusting with flour to prevent sticking, 1 minute (dough should remain soft and slightly sticky). Shape dough into a ball.
Pat out dough on a lightly floured baking sheet into a 7-inch round. Dust dough with flour and spread lightly over round with your fingertips. Cut a 4- to 5-inch X (1/2inch deep) in top of dough.
Bake in middle of oven until bread sounds hollow when tapped on bottom, 45 to 50 minutes. Cool on a rack 2 hours before slicing.
Make canapés with bread, softened butter, salmon, chives, and pepper to taste.

Tips:

For the creamiest aioli, use a high-quality mayonnaise and make sure the eggs are at room temperature.
If you don't have any brown bread, you can use any other type of bread, such as white bread, rye bread, or pumpernickel bread.
If you don't have any smoked salmon, you can use any other type of cooked fish, such as trout, tuna, or salmon.
To make the crostini ahead of time, toast the bread and then let it cool completely. Store the crostini in an airtight container at room temperature for up to 3 days.
To make the aioli ahead of time, whisk all of the ingredients together in a bowl and then cover the bowl with plastic wrap. Store the aioli in the refrigerator for up to 3 days.

Conclusion:

Irish Smoked Salmon on Brown Bread Crostini with Hard-Cooked Egg Aioli is a delicious and easy-to-make appetizer that is perfect for any occasion. The combination of smoked salmon, brown bread, and aioli is a classic combination that is sure to please everyone. The hard-cooked egg adds a creamy richness to the aioli, and the chives add a pop of freshness. This appetizer is sure to be a hit at your next party or gathering.