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Prep time
5 mins
Cooking Time
0 mins
Serves
12
Ingredients
- 1 package (300g) of MSC certified smoked wild salmon, cut into 24 pieces
- 454 g cream cheese, room temperature
- ¼ cup of each fresh tarragon, basil, dill, flat leaf parsley, chopped
- 24 crostinis from your favourite bakery or grocery store
- Zest and juice of one small lemon
- Salt
Pickled shallots
- 2 shallots, sliced into thin rounds
- ½ cup white wine vinegar
- ½ cup water
- 2 tsp honey
- 2 tsp salt
Method
- To the cream cheese add the herbs, lemon zest and juice of half the lemon (to start). Stir until combined. Season with salt to taste. Add lemon juice as needed.
- In a small pot, bring the white wine vinegar, water, honey and salt to a boil. in a small pot.
- Put the shallots in a heat-proof container and pour the hot liquid over them.
- Place in the fridge uncovered. Once cooled they are ready for use. Store covered in the fridge for up to 2 weeks.
- Assemble by smearing about 1-2 tsp of cream cheese on each crostini. Top with a slice of smoked salmon and garnish with pickled shallots.
Serve with Nobilo Sauvignon Blanc and enjoy responsibly!
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