HOMECOOKINGCHRONICLES
Smoked
salmon
crostini
BY BRIAN MEDFORD
Summer can be an elusive concept in the
Northwest. Just when I think we’re inching
toward warmer weather, it becomes February
all over again. I know that isn’t technically pos-
sible, but when the damp air and cold rain make
my bones creak, it’s February in my heart.
When I moved to Seattle over 20 years ago,
some colleagues gifted me a charming plaque.
It’s a person in a raincoat holding an umbrella
to the side and lifting their head joyfully into
rain. “Smile at the Rain,” it reads. Since then,
I’ve learned to love the cozy rainy weather,
although I am ready to start eating outside.
But my Seattle family members are polar-
ized when it comes to al fresco dining. Aimie
loves it and Jon would rather experience a root
canal than eat outdoors. So, we compromise
and eat outside frequently.
Casual dining outdoors is relaxing and
allows me to sip a cold drink and visit with
family while my 12-year-old nephew operates
the grill. Honestly, he’s a grilling expert and he
doubts my competency ever since the acciden-
tal blackened salmon incident.
Whether it’s a cook out or a barbecue, the
idea of an outdoor feast complete with appe-
tizers makes me happy. It feels memorable in a
way the indoor dining doesn’t, simply because
the season is short and time is precious.
I’m ready to breathe in the fresh air, feel the
breeze and hold on tight to my paper napkin,
even if I’m in a raincoat and a beanie. Until
summer arrives, let’s huddle together, enjoy a
meal outside and smile at the rain.
Smoked salmon crostini
Makes about 16 to 20 crostini
Since I’ve been relieved of outdoor grill-
ing duties during family events, I’m usu-
ally on appetizer or dessert duty. I’m a fan
of crostini because they can be custom-
ized. All you need is crispy bread, a simple
spread and some toppings.
• One baguette
• 1/4 cup extra virgin olive oil, plus drizzle
• 8 ounces softened cream cheese
• 2 tablespoons freshly chopped dill, plus
more for garnish
• 2 teaspoons lemon zest
Brian Medford
Smoked salmon crostini, with capers, dill and onion.
• 2 tablespoon lemon juice
• 8 ounces smoked salmon
• Flak y salt and pepper to taste
• Optional toppings: capers, thinly sliced
red onion, cucumbers, sliced tomatoes
or cornichons.
Preheat oven to 400 degrees Fahrenheit.
Slice the baguette into 1/2 inch thick slices.
Add the crostini slices onto a baking sheet.
Then, brush the baguette slices with the olive
oil and sprinkle with the salt and pepper. Bake
for six to eight minutes or until golden brown.
To assemble the crostini, mix cream
cheese, chopped dill, lemon zest and lemon
juice together in a bowl until smooth. Sea-
son to taste with fl aky salt and freshly
ground black pepper. Evenly slather each
crostini with the cream cheese mixture, then
add the salmon, dill and any other topping
you choose. Drizzle with extra virgin olive
oil to fi nish.
Brian Medford is the owner of Idlewild
Biscuits and Bakes in Astoria and delights
in Southern cooking. He is a staff instruc-
tor at The Pantry in Seattle. Contact him at
blmedford@gmail.com.
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