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.

Ingredients

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

Method

Preheat the oven to 220°C.

Toast the sourdough slices with a little drizzle of wasabi olive oil for approximately 5 minutes or until golden brown.

In a small bowl, combine the wasabi mayonnaise with chopped chives and dill, then season to taste.

Take a slice of toasted baguette, dollop with the wasabi mayonnaise mixture, and top with a slice of smoked salmon. Finish with two capers.

Repeat until all ingredients are used.

Once complete, drizzle all crostini with wasabi olive oil and sprinkle with smoked salt flakes.