Smoked salmon crostini with cucumber and pear pickle

Cooking Fish Smoked salmon crostini with cucumber and pear pickle

Late-summer entertaining is easy with these laid-back, no-cook salmon canapes.

Lables: Egg free Peanut free Shellfish free Tree nut free
  1. Whisk the vinegar, dill and sugar in a large bowl until the sugar almost dissolves. Season. Add the cucumber and pear. Gently toss to combine.
  2. Spread the toasts with the goat's cheese and top with smoked salmon.
  3. Top with the cucumber mixture.

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2 tbsp white wine vinegar
1 tbsp finely chopped fresh dill
3 tsp caster sugar
2 Lebanese cucumbers, peeled into ribbons
1 Beurre Bosc pear, peeled, cut into matchsticks
1 French bread stick , cut into 1cm-thick slices, toasted
150g goat's cheese, at room temperature
220g pkt smoked salmon, torn

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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