YOU’LL NEED
1 baguette, cut into 1cm thick slices
1/2 a cucumber, thinly sliced
1 tbsp sugar
1 tbsp flakey salt
1 bunch fresh dill, chopped
A few knobs of butter
100g smoked trout
250g cup cream cheese
200g cup creme fraiche or sour cream
1 bunch fresh chives, chopped
1/2 bunch parsley, finely chopped
1 eschalot, finely diced
Lemon zest (optional)
Salt and pepper to taste
Fresh dill sprigs for garnish
METHOD
- Cut your cucumber into 1cm thick slices. Toss with salt and sugar and set aside for 15 minutes to allow the excess water to weep off.
- Pour off liquid & then toss with half of the chopped dill.
- In a mixing bowl, combine your softened cream cheese, sour cream, shallots, chopped chives, remaining dill and salt and pepper.
Mix until smooth and well combined. - To make your crostinis, slice your Salt & Pepper baguette into your desired thickness.
- In a pan, melt some butter until it foams. Place in your crostinis and toast until golden brown on both sides. Set aside on a tray with paper towels to drain off excess fat.
- To assemble, spread your baguette slices with a small amount of your herbed cream mixture and top with a few slices of prepared cucumbers.
- Generously spread another layer of the herbed cream mixture.
- Place a few flakes of smoked trout on top.
- Garnish with fresh dill sprigs.
- Enjoy!