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Roast pastrami salmon crostini

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This fabulous Roast pastrami salmon crostini recipe makes for a delicious appetiser or snack.

  • Serves8
  • Cook time20 minutes
  • Prep time20 minutes, + cooling time
Roast pastrami salmon crostini


  • 2 tbs butter, melted
  • 1 Coles Bakery Baguette, cut into twelve 1cm-thick slices
  • 550g Coles Australian Salmon Pastrami Roast
  • 1 Lebanese cucumber, cut diagonally into 1cm-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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper. Brush the butter over both sides of the baguette slices and arrange in a single layer on lined tray. Bake for 5 mins each side or until golden brown and crisp. Set aside to cool completely.
  2. Step 2

    Line a baking tray with baking paper. Place the salmon on the lined tray and bake for 10 mins or until it begins to break apart when cut with a fork and is still slightly rosy. Set aside to cool.
  3. Step 3

    Meanwhile, to make the mustard crème, gently fold the crème fraîche and combined mustard in a small bowl until smooth.
  4. Step 4

    Coarsely flake the salmon. Arrange the baguette and cucumber slices on a large serving platter. Top with the mustard crème, cornichons and salmon. Sprinkle with the lemon rind, shallot and dill sprigs. Season with freshly ground black pepper. Drizzle with the lemon juice and serve immediately with the lemon wedges.