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Home  >  Inspire & Create  >  Christmas  >  Curtis Stone’s Roast Pastrami Salmon Crostini


Curtis Stone’s Roast Pastrami Salmon Crostini


20 mins (+ cooling time)


25 mins





Curtis Stone’s Roast Pastrami Salmon Crostini


  • 2 tbs butter, melted
  • 12 x 1cm-thick slices Coles Bakery Baguette
  • 650g Coles Atlantic Salmon Pastrami Roast
  • 1 Lebanese cucumber, cut crossways into 5mm-thick slices
  • 8 cornichons, thinly sliced lengthways
  • 1 lemon, rind finely grated, juiced
  • 2 shallots, very thinly sliced
  • 1 tbs dill sprigs
  • Lemon wedges, extra, to serve
Mustard crème
  • 2 tbs crème fraîche
  • 2 tbs wholegrain mustard
  • 3 tsp Dijon mustard


  1. Preheat oven to 200°C (180°C fan-forced). Brush the butter over both sides of the baguette and arrange in a single layer on a large baking tray. Bake for 5 mins each side or until golden brown and crisp. Set aside to cool completely.
  2. Line a baking tray with baking paper. Place the salmon on the lined tray and bake for about 10 mins or until it begins to break apart when cut with a fork and is still slightly rosy in the centre. Set aside to cool.
  3. Meanwhile, to make the mustard crème, gently fold the crème fraîche and mustards in a small bowl until combined.
  4. Arrange the baguette and cucumber slices on a large serving platter. Top with the crème fraîche mixture, cornichons and salmon. Sprinkle with the lemon rind, shallots and dill. Season with freshly ground black pepper. Drizzle with the lemon juice and serve immediately with the lemon wedges.

Note Any leftover cooked salmon can be kept in the fridge for up to 2 days.

Make it ahead
The toasted baguette, salmon and mustard crème can be made ahead. Store the bread in an airtight container at room temperature for up to 8 hours. Store the salmon and mustard crème in separate airtight containers in the fridge for up to 1 day.