Smoked salmon crostini

Try some sea urchin roe with a little avocado and a dash of hot sauce in place of the salmon, or step away from the seafood theme with a vegetable topping, such as crushed peas with pecorino, a good grating of lemon rind and a drizzle of olive oil.

You'll need

16 thin slices sourdough baguette (about ½ small baguette) Olive oil, for brushing 2 garlic cloves, halved Soft goat’s curd, to serve 200 gm smoked salmon, torn   Citrus-marinated radish 6 radishes, trimmed, cut into matchsticks Finely grated rind of ½ lemon Finely grated rind of ½ pink grapefruit 1 tbsp lemon juice, to taste 2 tsp extra-virgin olive oil


  • 01
  • Preheat oven to 160C. Brush bread slices with olive oil, place on an oven tray and bake, turning once, until golden and crisp (10-12 minutes). Rub with cut side of garlic.
  • 02
  • For citrus-marinated radish, combine ingredients in a bowl and stand for 10 minutes.
  • 03
  • To serve, spread crostini with a little goat’s curd, and top with smoked salmon and marinated radish.

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Drink Suggestion

Blanc de noirs Champagne.

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