Smoked salmon on Croutes with Plum Tomato salsa, Crème Fraiche and Dill
An elegant, pre appetiser. Simple but effective.
An elegant, pre appetiser. Simple but effective.
1 Baguette, thinly sliced on the angle
4 tbsp Olive Oil
Method:
1. Rub the baguettes with olive oil, and sear on a griddle pan for 3-4 mins on each side until golden brown.
2. Remove and place on the plate.
Plum Tomato Salsa
½ punnet Plum Tomatoes, cut in half
1 Red Chilli, diced
1 tbsp Sherry Vinegar
3 tbsp Olive Oil
2 tbsp Flat Leaf parsley, chopped
Seasoning
Method:
1. Place all the ingredients in a bowl and allow infusing.
250gms Smoked Salmon
5 tbsp Crème Fraiche
25gms Dill Leaves
Method:
1. Fold the salmon on top of the Croutes, spoon a little of the salsa on the salmon.
2. Garnish with a little crème Fraiche and some dill sprigs.
4 tbsp Olive Oil
Method:
1. Rub the baguettes with olive oil, and sear on a griddle pan for 3-4 mins on each side until golden brown.
2. Remove and place on the plate.
Plum Tomato Salsa
½ punnet Plum Tomatoes, cut in half
1 Red Chilli, diced
1 tbsp Sherry Vinegar
3 tbsp Olive Oil
2 tbsp Flat Leaf parsley, chopped
Seasoning
Method:
1. Place all the ingredients in a bowl and allow infusing.
250gms Smoked Salmon
5 tbsp Crème Fraiche
25gms Dill Leaves
Method:
1. Fold the salmon on top of the Croutes, spoon a little of the salsa on the salmon.
2. Garnish with a little crème Fraiche and some dill sprigs.
