Classic smoked salmon crostini
Bite-sized canapés, ideal for a wedding or celebration
Difficulty and servings
Serves 20
Easily doubled
Preparation and cooking times
Prep 30 mins
Cook 4 mins
- 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.
- 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.
Recipe from Good Food magazine, June 2006.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2590/
Your binder
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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
Buy ingredients
Search Good Food
Difficulty and servings
Serves 20
Easily doubled
Preparation and cooking times
Prep 30 mins
Cook 4 mins
Easily halved
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
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
28 May 2008
Kim rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.