Smoked salmon and minted pea crostini

April 9, 2013 (Last Updated: January 11, 2019)
Smoked salmon and minted pea crostini recipe

TO DRINK: The grassy, lemon flavours of a semillon is like a squeeze of lemon over the fish and brings out the sweetness of the peas

Print Recipe

Smoked salmon and minted pea crostini

Ingredients

  • CROSTINI
  • 1 small French loaf
  • olive oil, for brushing
  • salt and freshly ground black
  • pepper, to taste
  • TOPPING
  • 120g frozen peas
  • ¼ onion
  • 1 bay leaf
  • 5ml (1 tsp) fresh mint, chopped
  • 1 x 250g packet of smoked salmon,
  • rolled into rosettes
  • sushi mayo, to garnish
  • black and white toasted sesame
  • seeds, to garnish
  • salt and freshly ground black
  • pepper, to taste
  • fresh mizuna leaves, to garnish

Instructions

1

Preheat the oven to 160°C.

2

Slice the French loaf into 0,5cm thick rounds, brush both sides with olive oil and place on a baking tray. Add seasoning, place in the oven and toast until golden brown and crispy. Remove from the oven and set aside to cool.

3

To make the pea purée, blanch the peas in salted boiling water with the onion and bay leaf for 1 minute, remove and shock in ice water. Place the peas and mint in a bowl and blend until smooth; you may need to add a little water to loosen the mixture. Season and set aside.

4

To assemble, spread a generous amount of purée on the crostini. Top with a salmon rose and sushi mayo, sprinkle with toasted sesame seeds, garnish with a few mizuna leaves, season and serve.

 

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April 9, 2013 (Last Updated: January 11, 2019) By
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