Shrimp Salad and Radish Crostini
Shrimp salad seasoned with dill, capers, mustard and lemon tops fennel-dusted baguette toasts for these easy hors d'oeuvres. For convenience, buy already cooked shrimp, or if you prefer, you can poach your own. To do so, bring 4 cups water, 1 tablespoon black peppercorns and 2 bay leaves to a bare simmer. Drop in 1½ pounds peeled, deveined shrimp and cook just until the shrimp are opaque throughout. Transfer them to ice water to stop the cooking, then drain and dry the shrimp well before chopping. For a luxe version, use cooked lobster meat instead of shrimp.
baguette, cut into twenty-four ¼-inch-thick rounds
tablespoons extra-virgin olive oil, divided
01Heat the oven to 375°F with a rack in the middle position. Arrange the baguette slices in a single layer on a rimmed baking sheet. Brush the slices with 4 tablespoons of the oil and sprinkle with the fennel. Bake until light golden brown, about 8 minutes. Let cool completely. The toasts can be stored in a zip-close bag for up to 2 days.
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