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Smoked Salmon Crostini with Pickled Radish and Capers
- Step 1
Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Arrange bread, in a single layer, on tray. Spray both sides of bread with oil. Bake for 15 minutes, turning halfway, or until just golden. Set aside for 5 minutes to cool slightly. Rub 1 side of each bread slice with cut side of garlic. Set aside to cool completely.
- Step 2
Meanwhile, stir vinegar, sugar, salt and 1/4 cup boiling water in a medium non-metallic bowl until sugar has dissolved. Add radish, then stir to combine. Set aside for 10 minutes, then drain. Transfer to a medium bowl and stir in dill and capers.
- Step 3
Combine crème fraîche and lemon zest in a small bowl. Season with pepper. Spread each bread slice with a little of the crème fraîche mixture. Top with a piece of salmon and a little of the radish mixture. Sprinkle with extra dill and serve with lemon wedges.
2 x 150g pkts Tassal Smoked Tassie Salmon, cut into 3cm-thick strips
2 half baguettes, cut into 5mm slices
olive oil cooking spray
2 garlic cloves, halved
1/4 cup white wine vinegar
1 tbs caster sugar
1/2 tsp cooking salt
1/2 bunch radish, trimmed, thinly sliced
1/2 bunch dill, leaves picked, finely chopped, plus extra sprigs to serve
1 tbs drained baby capers, rinsed
200ml tub crème fraîche
1 lemon, zested, cut into wedges