Smoked Salmon Crostini
Ingredients
- 240 gCountry bread (sliced)
- 30 gUnsalted butter (for the pan)
- 150 gFresh cheese (plain)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 2 tbspDill (chopped)
- 1 tbspChives fresh (chopped)
- 200 gOncorhynchus kisutch (thinly sliced)
- 1 pinchBlack pepper ground
- 1 pinchFleur de sel
- 200 gSmoked salmon (in chiffonnade)
Method
A slice of country bread toasted in butter, topped with a creamy dill spread and thin ribbons of salmon. The crunch of the warm bread contrasts with the melting fish and the sharp lemon acidity.
- 1
Cut country bread slices 1 cm thick. In a pan with butter, brown the slices until golden and crispy on both sides. The bread should 'sing' when scraped.
- 2
Chop the dill and chives. In a bowl, loosen the cream cheese with lemon juice, incorporate the herbs and a pinch of pepper. The cream should be smooth and coat the spoon.
- 3
Spread a generous layer of cream on the still-warm bread. Arrange the smoked salmon in chiffonnade on top. Finish with a pinch of fleur de sel and a sprig of fresh dill for presentation.
Frequently asked questions
How do you get this dish right?
- Don't toast the bread too far in advance; it should remain warm for the temperature contrast.
- If the cream is too thick, add a teaspoon of liquid cream to loosen it.
How long does this dish keep?
Eat immediately after assembly. The cream can be prepared 24 hours in advance and kept chilled.
