Ingredients
2 x 200 g packets smoked salmon slices
200 ml tub crème fraîche
⅓ cup finely chopped fresh chives
2 tsp finely grated lemon rind
Salt and pepper, to taste
Avocado radish salsa
1 avocado, finely chopped
1 Lebanese cucumber, deseeded, finely chopped
2 radishes, finely chopped
1 tbsp lemon juice
Baguette toasts
2 small sourdough baguettes
½ cup olive oil
2 cloves garlic, crushed
Method
- Place the salmon on a chopping board and finely chop. Transfer to a large bowl with crème fraiche, chives and rind. Season with salt and pepper. Mix well.
- Divide among 15 glasses (100ml-capacity). Place on a tray. Cover and refrigerate.
-
To make baguette toasts, cut baguettes diagonally into thin slices (about 65). Brush combined oil and garlic over both sides of slices. Place on two large oven trays in a single layer.
- Cook in a slow oven (150C), turning bread slices and swapping trays halfway through cooking, for about 20 to 25 minutes, or until golden and crisp. Remove and cool on trays.
- To make salsa, combine all ingredients in a medium bowl. Season with salt and pepper. Gently stir to combine. Spoon salsa evenly over salmon mixture.
- Serve with baguette toasts.
