Smoked Salmon Crostini
This makes a delightful canapé, entrée or even a light supper.
If you're serving it as a canapé you can dress the ingredients onto bagel crisps or small blini pancakes.
For a gluten free option serve ingredients atop rice crackers or lettuce leaves.
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.