This delicious recipe is a great summer brunch. The texture is cool and light, with a hint of crunch from the sourdough crostinis and the flavours are subtle and zingy. Crostini is usually made with french stick or ciabatta, but I made a sway for the sourdough due to it's density and crispy crunch when baked. The dill adds a really subtle kick to the dish, and is a nice alternative to the typical sour cream and chive.
Ingredients:
2 slices of sourdough loaf
150 ml of soured cream
Two slices of smoked salmon
One lemon
A sprig of dill
Salt and pepper
Olive oil
Method:
1) Pre-heat the oven to 180 degrees.
2) Slice your bread into sections about 5mm-7mm thick. Brush the slices with olive oil on either side and season with salt and pepper.
3) Place the slices on a baking tray and bake for 6 minutes on each side or until golden. When finished, but the crostini aside and leave to cool.
4) Meanwhile put all the soured cream in a bowl and with your dill, shredded. Mix together with salt, pepper and a squeeze of lemon to taste.
5) Once the crostini is cool, layer up the dill and sour cream topping with the salmon. To create a garnish take the dill stalk and cut into two cm long section. Then split the stalk down the middle arrange ontop of the crostini.
6) Season with salt, pepper and another squeeze of lemon, and enjoy.
This delicious recipe is a great summer brunch. The texture is cool and light, with a hint of crunch from the sourdough crostinis and the flavours are subtle and zingy. Crostini is usually made with french stick or ciabatta, but I made a sway for the sourdough due to it's density and crispy crunch when baked. The dill adds a really subtle kick to the dish, and is a nice alternative to the typical sour cream and chive.
Ingredients:
2 slices of sourdough loaf
150 ml of soured cream
Two slices of smoked salmon
One lemon
A sprig of dill
Salt and pepper
Olive oil
Method:
1) Pre-heat the oven to 180 degrees.
2) Slice your bread into sections about 5mm-7mm thick. Brush the slices with olive oil on either side and season with salt and pepper.
3) Place the slices on a baking tray and bake for 6 minutes on each side or until golden. When finished, but the crostini aside and leave to cool.
4) Meanwhile put all the soured cream in a bowl and with your dill, shredded. Mix together with salt, pepper and a squeeze of lemon to taste.
5) Once the crostini is cool, layer up the dill and sour cream topping with the salmon. To create a garnish take the dill stalk and cut into two cm long section. Then split the stalk down the middle arrange ontop of the crostini.
6) Season with salt, pepper and another squeeze of lemon, and enjoy.
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