Classic smoked salmon crostini

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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.
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.

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• Kim

  28 May 2008

  Kim rated and commented on this recipe

  

  This was amazingly easy to make as a starter. We had a party of 30 people and this along with the other crostini was perfect. Very tasty and fresh. Took 10 minutes to assemble after the bases were made, which we did two days before.

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Ingredients

• 2 x 200g packs smoked salmon
• 4 spring onions , chopped
• 2-3 tbsp of capers , drained
• 200g pot cream cheese
• 3 lemons , cut into thin wedges, to serve

FOR THE CROSTINI BASES

• 4 thin baguettes
• splash of olive oil

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Difficulty and servings

Serves 20

Easily doubled

Preparation and cooking times

Prep 30 mins

Cook 4 mins

Ingredients

• 2 x 200g packs smoked salmon
• 4 spring onions , chopped
• 2-3 tbsp of capers , drained
• 200g pot cream cheese
• 3 lemons , cut into thin wedges, to serve

FOR THE CROSTINI BASES

• 4 thin baguettes
• splash of olive oil

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