• TO DRINK: The grassy, lemon flavours of a semillon is like a squeeze of lemon over the fish and brings out the sweetness of the peas

    Smoked salmon and minted pea crostini

    Ingredients

    • CROSTINI
    • 1 small French loaf
    • olive oil, for brushing
    • salt and freshly ground black
    • pepper, to taste
    • TOPPING
    • 120g frozen peas
    • ¼ onion
    • 1 bay leaf
    • 5ml (1 tsp) fresh mint, chopped
    • 1 x 250g packet of smoked salmon,
    • rolled into rosettes
    • sushi mayo, to garnish
    • black and white toasted sesame
    • seeds, to garnish
    • salt and freshly ground black
    • pepper, to taste
    • fresh mizuna leaves, to garnish

    Instructions

    1

    Preheat the oven to 160°C.

    2

    Slice the French loaf into 0,5cm thick rounds, brush both sides with olive oil and place on a baking tray. Add seasoning, place in the oven and toast until golden brown and crispy. Remove from the oven and set aside to cool.

    3

    To make the pea purée, blanch the peas in salted boiling water with the onion and bay leaf for 1 minute, remove and shock in ice water. Place the peas and mint in a bowl and blend until smooth; you may need to add a little water to loosen the mixture. Season and set aside.

    4

    To assemble, spread a generous amount of purée on the crostini. Top with a salmon rose and sushi mayo, sprinkle with toasted sesame seeds, garnish with a few mizuna leaves, season and serve.

     

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