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.
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.