These seasoned biscuits topped with smoked salmon rosettes double as artful accents on spring menus.
Biscuit Crostini with Smoked Salmon Rosettes
MAKES 24
Ingredients
- 1 (8-ounce) package sliced smoked salmon
- 1 (8-ounce) package cream cheese, softened
- 1 tablespoon loosely packed chopped fresh dill
- ½ teaspoon ground black pepper
- 1 clove garlic, finely minced
- Seasoned Biscuits (recipe follows)
- Garnish: small fresh basil leaves
Instructions
- In the work bowl of a food processor, place salmon, cream cheese, dill, pepper, and garlic; pulse until smooth. Transfer to a small bowl, and cover with plastic wrap. Refrigerate for at least 1 hour.
- Using a Wilton 1M star tip, pipe mousse onto Seasoned Biscuits in a spiral motion starting in center to create a rosette shape. The smoked salmon mousse can be made up to a day ahead and refrigerated, but should be served immediately once piped on the biscuits. Garnish with basil, if desired.
Seasoned Biscuits
MAKES 24
Ingredients
- 1 teaspoon poppy seeds
- 1 teaspoon sesame seeds
- 1 teaspoon dried garlic
- 1 teaspoon dried onion
- ½ teaspoon kosher salt
- 1 (24-ounce) bag frozen tea biscuits*, thawed
- ¼ cup unsalted butter, melted
Instructions
- Preheat oven to 375°.
- In a small bowl, combine poppy seeds, sesame seeds, dried garlic, dried onion, and salt.
- Pat each biscuit out slightly into an oval shape. Brush with melted butter, and sprinkle with seasoning.
- Bake for 10 minutes. Let cool for at least 10 minutes.
Notes
*We used Mary B's Tea Biscuits.
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