adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Smoked salmon crostini with cucumber and pear pickle
0 Likes
Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Effortless late-summer entertaining with no-cook salmon canapés.
Ingredients:
  • 40.00 ml white wine vinegar
  • 20.00 ml finely chopped fresh dill
  • 15.00 gm caster sugar
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1 Beurre Bosc pear, peeled, cut into matchsticks
  • 1 French bread stick (baguette), cut into 1cm-thick slices, toasted
  • 150g goat's cheese, at room temperature
  • 220g pkt smoked salmon, torn
Instructions:
  • In a large bowl, vigorously whisk together vinegar, dill, and sugar until the sugar starts to dissolve. Season with salt and pepper, then add the cucumber and pear, gently tossing to combine.
  • Smear the bread with creamy goat's cheese and layer with savory smoked salmon.
  • Add a generous layer of the cucumber mixture on top.

Similar Recipes