This fabulous Roast pastrami salmon crostini recipe makes for a delicious appetiser or snack.
Serves88
Cook time20 mins20 minutes
Prep time20 mins20 minutes, + cooling time
+ cooling time
Ingredients
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
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Method
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.
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.
Step 3
Meanwhile, to make the mustard crème, gently fold the crème fraîche and combined mustard in a small bowl until smooth.
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.
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
Description
This fabulous Roast pastrami salmon crostini recipe makes for a delicious appetiser or snack.
Method
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.
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.
Step 3
Meanwhile, to make the mustard crème, gently fold the crème fraîche and combined mustard in a small bowl until smooth.
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.
