Lightly smoked salmon crostini

Name: Lightly smoked salmon crostini
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 240 g pack lightly smoked Scottish salmon fillets; 2 tbsp olive oil; 2 tsp Just Spices Salmon Seasoning; 1 Essential Bake at Home French White Baguette, cut into 12 slices; 3 tbsp crème fraîche; 3 tbsp mayonnaise; 20 g pack chives (or dill), chopped; 6 cornichons, drained and thinly sliced

This simple starter for Mother's Day can be made the day before and assembled when ready to serve.

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HealthyHigh in omega 3

Serves4
CourseStarter
Prepare20 mins
Cook15 mins
Total time35 mins
PlusPreparation time 20 minutes + cooling and chilling

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240g pack lightly smoked Scottish salmon fillets
2 tbsp olive oil
2 tsp Just Spices Salmon Seasoning
1 Essential Bake at Home French White Baguette, cut into 12 slices
3 tbsp crème fraîche
3 tbsp mayonnaise
½ x 20g pack chives (or dill), chopped
6 cornichons, drained and thinly sliced

Preheat the oven to 200°C, gas mark 6. Place the salmon, skin-side down, in a small baking tray. Brush with a little oil and sprinkle the top and sides with the salmon seasoning.
Roast the salmon for 15-18 minutes until nicely browned, opaque and it flakes easily with a fork. Meanwhile, place the baguette slices onto a separate baking sheet and brush lightly with oil. Bake for 8-10 minutes on the shelf below the fish, until the toast is golden. Leave both to cool, then chill the salmon until ready to serve.
Mix together the crème fraîche, mayonnaise and most of the herbs. Break the salmon into large flakes.
Spread the crostini with the creamy mixture, then top with the salmon flakes. Garnish with the cornichons and reserved herbs, arrange on a platter, and serve.