This was a little party piece I came up with which looked stunning and went down a storm. A key to the presentation is the caper 'flower'. Please find a note on how to prepare these at the bottom of the recipe.
- 1 baguette (fresh)
- 1 packet smoked salmon (a large pack, wild salmon if possible, cut into pieces to fit the crostini)
- 3 tablespoons fresh dill (fresh, finely chopped)
- ½ tub cream cheese
- 3 tablespoons olive oil
- 1 splash of double cream (if necessary)
- capers (to garnish)
- fresh dill (fronds - to garnish)
- sour cream (to garnish)
- black pepper (to garnish)
- lemon (cut into wedges - to garnish)
Smoked Salmon Crostini is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
*Note on caper ÂºFlowers': When you pick up a caper you will notice that its composition is very much like a flower in bud, with the pointed tip being the top of the bud. You will notice the edges of each composite petal, it is these that you need to peel back to create the flower effect. It's fiddly and time consuming but visually stunning, and I found it to be something of a talking point. You may wish to delegate the job to an irritating house guest.