Appetizer

Crostini with Smoked Sturgeon Pate, Pickled Fennel & Apple Salad

Yield: Serves 6

Chef: Chef Brian Streeter

Crostini with Smoked Sturgeon Pate, Pickled Fennel & Apple Salad

1/2 bulb fennel, sliced thin

1/2 c. white wine vinegar

1/4 c. sugar

1/2 c. water

1 T. kosher salt

1/2 c. flat leaf parsley leaves, roughly chopped

1/2 Granny Smith apple, peel on, cut into matchsticks

1 baguette, sliced thin

1/2 c. olive oil

1 c. sturgeon paté (see recipe)

Smoked Sturgeon Pate

8 oz. smoked sturgeon, bloodline and skin removed and roughly diced

8 oz. fromage blanc

½ c. crème fraîche

2 tsp. lemon juice

¼ c. green onions, chopped (green parts only)

As needed Kosher salt

As needed white pepper

To make the pickled fennel, place the sliced fennel in a small stainless-steel bowl. Combine the vinegar, water, sugar, and salt in a small saucepan. Bring to a boil and pour over the fennel. Allow to cool before serving or refrigerate. Remove the fennel from the brine and combine with the roughly chopped parsley and apple matchsticks.

Preheat the oven to 375°F. Brush the baguette slices with olive oil on both sides and place on a sheet pan. Bake in the oven for 10-12 minutes until golden.

To serve, spread smoked sturgeon paté on the crostini and garnish with a small spoonful of the pickled fennel and apple mixture.

Serve with a glass of Cakebread Cellars Sauvignon Blanc.


Smoked Sturgeon Pate

Pulse sturgeon in food processor to break it down. Add fromage blanc, crème fraîche and lemon juice. Process until smooth, add the scallion greens and pulse until incorporated. Taste and adjust seasoning

Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.