
Smoked wild salmon crostinis, herbed cream cheese and pickled shallots
Prep time
5 mins
Cooking Time
0 mins
Serves
12

Recipe By
Charlotte Langley
Charlotte Langley

Ingredients
Method
- 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
- 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!
Subscribe to the Simply Seafood Newsletter to receive freshly curated sustainable seafood recipes.
YOUR DATA PROTECTION CONSENT
We care about the protection of your data. Please read our Privacy Policy.