Salmon Crostini with Lemon Crème Fraiche
Photography by Manja Wachsmuth.
Serves: 6–8
INGREDIENTS
Salmon
500 gram piece centre-cut skinless salmon fillet
2 tablespoons olive oil
1 tablespoon finely chopped thyme
sea salt and freshly ground pepper
Dressing
1/3 cup crème fraîche
1-2 tablespoons horseradish sauce
1 clove garlic, crushed
finely grated zest 1 lemon
3 tablespoons lemon juice
To serve
mixed baby salad leaves or rocket
grilled bread
METHOD
Salmon: Remove the pin bones from the salmon with tweezers. Rub the salmon on both sides with olive oil, sprinkle with thyme and season well, patting it on to adhere.
Heat a non-stick sauté pan until very hot and cook the salmon for 1 minute each side to form a golden crust. The salmon will still be raw in the centre. Transfer to a plate and cool. Cover and refrigerate until ready to serve.
Dressing: Combine the ingredients in a bowl and season.
To serve: Using a sharp knife, slice the salmon in half lengthways to make two narrower pieces. Cut into ½ cm thick slices and arrange slightly overlapping on a serving platter. Drizzle with some of the dressing and scatter with the baby leaves. Serve with the remaining dressing and grilled bread.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.