Smoked Salmon Crostini with Pea Pesto

Posted on April 25, 2018 by nerinatimm in seafood, snacks

A Smoked Salmon Crostini with Pea Pesto is just one of those bites that you will never forget.

A plate filled with Smoked Salmon Crostini with Pea Pesto is reason enough for guests to hang around specific table at a cocktail party. It is drop-dead delicious.

The problem is: I say salmon, you say expensive! Right? Wrong! Yes, the Threestreams Cold Smoked Salmon Ribbons are a little pricey, but I made just over 40 crostini with just 500 g. My servings weren’t too shabby either! The same goes for my Breakfast Blinis. Your guests get a taste of luxury, while at the same time you don’t have to rob the bank. I hope I convinced you enough to buy the salmon, life’s to short not to.

Let’s talk about crostini and bruschetta. Do you know the difference? Crostini means “little toasts” in Italian. They are small, thin slices of toasted bread, which are usually brushed with olive oil.

Bruschetta comes from the Italian bruscare which means “to roast over coals.” This is traditionally a garlic bread and is made by rubbing slices of toasted bread with garlic cloves. Just before serving it is drizzled with olive oil. So it seems to me the garlic is the difference. I think it is a good thing though. The garlic would have been too strong for the fish.

To make the Pea Pesto, follow this recipe.

Smoked Salmon Crostini with Pea Pesto

makes 40

Ingredients

2 sourdough Baguettes

2 x 250 ml cream cheese

1 batch Pea pesto

500 g Threestreams Cold Smoked Salmon Ribbons

fresh dill for serving

1 small bottle capers – drained

2 T cornflour

200 ml cooking oil for frying

Method

Cut the baguettes in 5 mm slices. Toast the slices of bread on a griddle pan or in a toaster. Spread each crostini with cream cheese. Top with a dollop of pea pesto. Arrange the salmon ribbon on top and finish off with fresh dill and deep-fried capers.

How to make the deep-friend capers.

Drain the bottle of capers in a sieve. Shake all excess liquid off. Dust thoroughly with the cornflour. Heat the cooking oil and deep-fry the capers until golden and crispy.