Smoked salmon crostini

AT A GLANCE

  • Serves 16 people

Try some sea urchin roe with a little avocado and a dash of hot sauce in place of the salmon, or step away from the seafood theme with a vegetable topping, such as crushed peas with pecorino, a good grating of lemon rind and a drizzle of olive oil.

  • 16 thin slices sourdough baguette (about ½ small baguette)
  • Olive oil, for brushing
  • 2 garlic cloves, halved
  • Soft goat’s curd, to serve
  • 200 gm smoked salmon, torn
  •  
  • Citrus-marinated radish
  • 6 radishes, trimmed, cut into matchsticks
  • Finely grated rind of ½ lemon
  • Finely grated rind of ½ pink grapefruit
  • 1 tbsp lemon juice, to taste
  • 2 tsp extra-virgin olive oil
01   Preheat oven to 160C. Brush bread slices with olive oil, place on an oven tray and bake, turning once, until golden and crisp (10-12 minutes). Rub with cut side of garlic.
02   For citrus-marinated radish, combine ingredients in a bowl and stand for 10 minutes.
03   To serve, spread crostini with a little goat’s curd, and top with smoked salmon and marinated radish.

Topics:

LEMONS, RADISHES, SALMON, SEAFOOD, SALMON, CANAPE

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS-HEDRICK

Drinking Suggestion:

BLANC DE NOIRS CHAMPAGNE. , suggested by MAX ALLEN

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