Smoked Salmon Crostini with Pea Pesto is just one of those bites that you will never forget.
A plate filled with Smoked Salmon Crostini with Pea Pesto is reason enough for guests to hang around specific table at a cocktail party. It is drop-dead delicious.
The problem is: I say salmon, you say expensive! Right? Wrong! Yes, the Threestreams Cold Smoked Salmon
Ribbons are a little pricey, but I made just over 40 crostini with just 500 g.
My servings weren’t too shabby either!
2 sourdough Baguettes
2 x 250 ml cream cheese
1 batch Pea pesto
500 g Threestreams Cold Smoked Salmon Ribbons
fresh dill for serving
1 small bottle capers – drained
2 T cornflour
200 ml cooking oil for frying
Cut the baguettes in 5 mm slices. Toast the slices of bread on a griddle pan or in a toaster.
Spread each crostini with cream cheese. Top with a dollop of pea pesto. Arrange the salmon ribbon on top and finish off with fresh dill and deep-fried capers.
How to make the deep-friend capers.
Drain the bottle of capers in a sieve. Shake all excess liquid off. Dust thoroughly with the
cornflour. Heat the cooking oil and deep-fry the capers until golden and crispy.