Smoked Salmon Crostini
250g Smoked Salmon
1 thin sourdough baguette, thinly sliced
1 tbsp capers
1 small handful dill, roughly chopped
1 tbsp chopped chives
1 jar Pukara Estate Wasabi Mayonnaise
Pukara Estate Wasabi Extra Virgin Olive Oil for serving
Pukara Estate Charcoal & Olive Smoked Salt for serving
Pre-heat the oven to 220 degrees.
Toast the sourdough slices with a little drizzle of the wasabi olive EVOO for approximately 5 minutes or until golden brown.
In a small bowl, tip out the jar of wasabi mayonnaise, add chopped chives, dill and season to taste.
Take a slice of baguette and dollop with wasabi mayonnaise mixture, top with a slice of smoked salmon then finish with two capers.
Repeat until all ingredients have been utilized.
Once complete drizzle all crostini with Wasabi olive oil and sprinkle with salt flakes.