Recipe Roast pastrami salmon crostini : Delicious Food and Suitable for Eating with Family

Recipe Roast pastrami salmon crostini : Delicious Food and Suitable for Eating with Family - Cooking is a fun activity. Cooking can make you happier, this activity is also suitable to be done with family members. Rarely quatily time with your father or mother? Don't have much time to chat with your brother or sister? Come on, plan your weekend to cook with them! What's the recipe? Check out the recommendations!. This Recipe Roast pastrami salmon crostini have been designed to be as simple and easy as possible to put into practice with family. With 20m prep, 8 serving, level. Alergi: Contains gluten, milk, fish, soy and sesame..

These easy-to-make roast pastrami salmon crostinis are a delicious party starter.

Ingredients:

12 Ingredients

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  2 tbsp butter, melted
  
  
  


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  12 x 1cm-thick slices Coles Bakery Baguette
  
  
  


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  650g Coles Atlantic Salmon Pastrami Roast
  
  
  


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  1 Lebanese cucumber, cut crossways into 5mm-thick slices
  
  
  


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  8 cornichons, thinly sliced lengthways
  
  
  


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  1 lemon, rind finely grated, juiced
  
  
  


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  2 shallots, very thinly sliced
  
  
  


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  1 tbsp dill sprigs
  
  
  


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  Lemon wedges, extra, to serve
  
  
  



• Mustard crème



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  2 tbsp crème fraîche
  
  
  


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  2 tbsp wholegrain mustard
  
  
  


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  3 tsp Dijon mustard
  
  
  


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  Select all ingredients
  
  
  

Serving Suggestions:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C (180°C fan-forced). Brush the butter over both sides of the baguette and arrange in a single layer on a large baking tray. Bake for 5 mins each side or until golden brown and crisp. Set aside to cool completely.
  
  
  


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  Step 2
  
  
  
  
  Line a baking tray with baking paper. Place the salmon on the lined tray and bake for about 10 mins or until it begins to break apart when cut with a fork and is still slightly rosy in the centre. Set aside to cool.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, to make the mustard crème, gently fold the crème fraîche and mustards in a small bowl until combined.
  
  
  


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  Step 4
  
  
  
  
  Arrange the baguette and cucumber slices on a large serving platter. Top with the crème fraîche mixture, cornichons and salmon. Sprinkle with the lemon rind, shallots and dill. Season with freshly ground black pepper. Drizzle with the lemon juice and serve immediately with the lemon wedges.
  
  
  

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