Smoked salmon and lemon creme fraiche crostini
From Cookipedia
Great finger buffet for, ideal for posh parties!
Ingredients
Printable šØ shopping š list & š©āš³ method for this recipe
- 3 tablespoons extra virgin olive oil
- 1 small baguette cut into 20, 5mm thick slices
- 125 ml creme fraiche
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 100 g thinly sliced smoked salmon, torn into 20 pieces
- Freshly ground black pepper
- A hand-full of freshly chopped dill
Method
- Preheat the oven to 180 CĀ° (350Ā° F - gas 4)
- Brush both sides of the baguette with olive oil and put on a baking tray with a grid
- Bake for 10 minutes or until crisp
- Remove and allow to cool
- Mix the creme fraiche, lemon juice and zest together, season with black pepper
- At serving time, place 1 teaspoon of the creme mixture onto each slice, top with a rolled strip of salmon and garnish will dill leaves and black pepper
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https://www.cookipedia.co.uk/recipes_wiki/Smoked_salmon_and_lemon_creme_fraiche_crostini