Ingredients
- Ciabatta, baguette or similar
- Hot smoked salmon
- Cream cheese
- Horseradish sauce
- Dill
- Salt, pepper, and lemon juice to taste.
Crostini with hot-smoked salmon and horseradish cream
Method
- Slice your baguette on a slight bias, to give 3-4mm thick slices
- Brush with a quality olive oil and a little salt
- Toast in the oven, or use a griddle, until golden and crunchy on both sides
- Meanwhile gently pull your salmon into small bitesize chunks
- In a bowl whip your cream cheese and horseradish sauce until smooth
- Adjust the seasoning with lemon juice, salt, and freshly cracked pepper
- Top each crostini with a dollop of horseradish cream and a bite of salmon
- Finish with a little dill frond
- Serve
Comments
This is a quick and tasty amuse bouche that makes a little hot smoked salmon go a long way.
Thanks to Gilberts Fine Foods - bread, Bridge Road - Horseradish sauce, and Wild Smokehouse - smoked salmon for providing the ingredients used in the demonstration at the market
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