Classic smoked salmon crostini
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 20
Skip to ingredients
- 2 x 200g packs smoked salmon
- 4 spring onionschopped
- 2-3 tbsp of capersdrained
- 200g pot cream cheese
- 3 lemonscut into thin wedges, to serve
For the crostini bases
- 4 thin baguettes
- splash of olive oil
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Cut salmon into thin strips. Mix cheese with the spring onions and capers. Store in the fridge for up to 2 days. Spread each crostini with the cheese mix, top with a strip of salmon. Serve with lemon wedges.
step 2
For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.
