Smoked Salmon Crostini

This makes a delightful canapé, entrée or even a light supper.


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 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 oil 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 Charcoal and Olive Smoked salt flakes.