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.
16thin slices sourdough baguette (about ½ small baguette)Olive oil, for brushing2garlic cloves, halvedSoft goat’s curd, to serve200 gmsmoked salmon, tornCitrus-marinated radish6radishes, trimmed, cut into matchsticksFinely grated rind of ½ lemonFinely grated rind of ½ pink grapefruit1 tbsplemon juice, to taste2 tspextra-virgin olive oil
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.
For citrus-marinated radish, combine ingredients in a bowl and stand for 10 minutes.
To serve, spread crostini with a little goat’s curd, and top with smoked salmon and marinated radish.