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| Salmon crostini with lemon creme fraiche |
Serves 6-8
Salmon crostini with lemon creme fraiche ingredients
Salmon: 500 gram piece centre-cut skinless salmon fillet. 2 tablespoons olive oil. 1 tablespoon finely chopped thyme. sea salt and freshly ground pepper
Dressing: 1/3 cup crème fraiche. 1-2 tablespoons horseradish sauce. 1 clove garlic, crushed finely grated zest 1 lemon. 3 tablespoons lemon juice
To serve: mixed baby salad leaves or rocket. Grilled bread
Salmon crostini with lemon creme fraiche recipe
Salmon: Remove the pin bones from the salmon with tweezers. Rub the salmon on both sides with olive oil, sprinkle with thyme and season well, patting it on to adhere. Heat a non-stick sauté pan until very hot and cook the salmon for 1 minute each side to form a golden crust. The salmon will still be raw in the centre. Transfer to a plate and cool. Cover and refrigerate until ready to serve
Dressing: Combine the ingredients in a bowl and season
To serve: Using a sharp knife, slice the salmon in half lengthways to make two narrower pieces. Cut into 1/2 cm thick slices and arrange slightly overlapping on a serving platter. Drizzle with some of the dressing and scatter with the baby leaves. Serve with the remaining dressing and grilled bread. By then, the salmon crostini with lemon creme fraiche is ready
