Smoked salmon is something we always keep well-stocked in the Savory Tooth household, and recently I was thinking how it was a year ago that I held a Smoked Salmon Week. We celebrated by eating all things smoked salmon, and our favorites included smoked salmon quesadillas with jalapeños and sriracha aioli and smoked salmon potato cakes. Most recently, I cooked with smoked salmon to make these ricotta stuffed shells, and today I use both smoked salmon and ricotta once more in something totally different: smoked salmon crostini with capers and a lemon ricotta spread.
Get the recipe - savorytooth
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