Smoked salmon crostini

A recipe for a delightful smoked salmon crostini topped with goat's curd and pickled radish.
Ben Dearnley

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.


Citrus-marinated radish



1.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.
2.For citrus-marinated radish, combine ingredients in a bowl and stand for 10 minutes.
3.To serve, spread crostini with a little goat’s curd, and top with smoked salmon and marinated radish.

Drink Suggestion: Blanc de noirs Champagne. Drink suggestion by Max Allen


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