Name: Smoked salmon crostini
Yield: 16

Try some sea urchin roe with a little avocado and a dash of hot sauce in place of the salmon, or step away from the seafood theme with a vegetable topping, such as crushed peas with pecorino, a good grating of lemon rind and a drizzle of olive oil.

Ingredients

16 thin slices sourdough baguette (about ½ small baguette)

Olive oil, for brushing

2 garlic cloves, halved

Soft goat’s curd, to serve

200 gm smoked salmon, torn

Citrus-marinated radish

6 radishes, trimmed, cut into matchsticks

Finely grated rind of ½ lemon

Finely grated rind of ½ pink grapefruit

1 tbsp lemon juice, to taste

2 tsp extra-virgin olive oil

Method

Main

Preheat oven to 160C. Brush bread slices with olive oil, place on an oven tray and bake, turning once, until golden and crisp (10-12 minutes). Rub with cut side of garlic.

For citrus-marinated radish, combine ingredients in a bowl and stand for 10 minutes.

To serve, spread crostini with a little goat’s curd, and top with smoked salmon and marinated radish.