Smoked salmon crostini with cucumber and pear pickle

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

Recipe «Smoked salmon crostini with cucumber and pear pickle» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.