Ben Dearnley
A simple starter for Christmas or the days after. We’ve used smoked trout and thinly sliced cucumber, but if there’s a side of gravlax and a jar of cucumber pickles in the fridge they’ll also do nicely in this setup.
Ingredients
Method
1.Preheat oven to 175°C. Brush baguette with melted butter and bake, turning occasionally, until golden (8-9 minutes). Cool.
2.Whisk crème fraîche with dill, lemon juice and a large pinch of salt until slightly thickened.
3.Top crostini with slices of cucumber and a fold of smoked trout, spoon over crème fraîche mixture and top with a sprig of watercress to serve.
