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Ingredients
400 g packs salmon smoked
4 spring onion chopped
2 tbsp capers drained
200 g pot cream cheese
3 lemons cut into thin wedges, to serve
4 baguettes thin
1 tablespoon olive oil
Equipment
grill
Directions
Cut salmon into thin strips.
Mix cheese with the spring onions and capers. Store in the fridge for up to 2 days.
Spread each crostini with the cheese mix, top with a strip of salmon.
Serve with lemon wedges.
For the crostini bases, cut each of the 4 baguettes into 20 slices, cm thick, discarding ends.
Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.
