Salmon Crostini with Lemon Crème Fraiche

, from Issue #41. August, 2015
Photography by Manja Wachsmuth.
    Salmon Crostini with Lemon Crème Fraiche

    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. 

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