- 2 x 200g packs smoked salmon
- 4 spring onions, chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2-3 tbsp of capers, drained
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 200g pot cream cheese
- 3 lemons, cut into thin wedges, to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
For the crostini bases
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.