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.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.