Smoked Salmon Crostini
Smoked Salmon Crostini
This smoked salmon crostino is one of those effortless appetisers that feels far more decadent than the time it takes to prepare. It’s the perfect addition to simple nibbles when I’m entertaining: fresh, bright, and a beautifully balanced combination of flavours that always disappears quickly
Servings
4
Prep time
Cook time
Recipe
Ingredients
- ½ French stick or baguette
- 2 tbsp olive oil
- ½ tsp sea salt
- 100g cream cheese or goat curd
- 1 tbsp fresh chives, parsley or dill, finely chopped
- 10g rocket leaves
- 100g smoked salmon
- 2 tbsp red onion pickle
- Red Onion Pickle
- 1 large red onion, halved & finely sliced
- 120mL apple-cider vinegar
- 2 tbsp coconut sugar or rapadura
- 1 tsp sea salt
Method
- To make the red onion pickle, place the apple cider vinegar, sweetener and salt in a small saucepan and bring to the boil, stirring to dissolve all ingredients.
- Place the onions into a mason jar or air-tight jar.
- As the pickling liquid comes to the boil, pour it over the onions, making sure you press the onions down to be mostly covered by the liquid. They do collapse as they pickle so for the first hour or so give them a stir until they are below the vinegar.
- Set the onions aside for 15 mins, stirring occasionally, then they are ready to use or store in the fridge for up to a week.
- To make the crostini, preheat the oven to 180°C (fan-forced).
- Slice the baguette into thin diagonal slices (less than 1 cm thick).
- Brush both sides with the olive oil and sprinkle with sea salt.
- Bake for 12–15 mins or until golden brown and crisp. Allow to cool for 5 mins.
- In a small bowl mix the cream cheese or goat curd with the finely chopped herbs. Smear over the crostini once cooled.
- Top with a few baby rocket leaves and a 1 cm strip of smoked salmon.
- Finish with a strip or two of red onion pickle
- Tip: This is best served within 30 mins of assembling to prevent the crostini from going soggy
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