Smoked Salmon Crostini

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 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.