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Smoked salmon crostini

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

By Lisa Featherby
  • Serves 16
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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.


  • 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


  • 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

  • undefined: Lisa Featherby