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Crostini the fisherman’s way
8-10 slices of baguette
1/2 dl olive oil
Stuffing:
1 dl whole egg mayonnaise
1 dl creme fraiche
1 dl chopped prawns
3-4 slices of chopped cold smoked salmon
1/2 dl fresh dill diced
1/2 dl chives diced
Salt and black pepper from the mill
For decoration:
Cold smoked salmon
Vendace, whitefish or rainbow trout roe
Pea shoots or other herbs
Crostini with grilled goat cheese
8-10 slices of baguette
1-2 thinly sliced tomatoes
approx. 150-200g ripened goat’s cheese
1dl fig jam
Spoonful of balsamic syrup
Pea shoots or other herbs for garnish
Crostini the fisherman’s way
Mix all ingredients lightly with a spoon in a bowl, season with salt and black pepper. Place the baguette pieces on a tray and brush with olive oil. Spoon the filling onto the bread and
Garnish with cold smoked salmon, roe and pea shoots.
Crostini with grilled goat cheese
Cut the goat’s cheese into slices about a centimetre thick (cut in half if necessary). Heat a frying pan and grill the goat’s cheese in a dry pan for about 30-45 seconds per side.
Place the baguette pieces on a tray and brush with olive oil. Place thin slices of tomato on the bread first, followed by the grilled goat’s cheese. Spoon a nice dollop of fig jam over the cheese and drizzle with a splash of balsamic syrup. Garnish with a sprig of herbs or a pea shoot.
Serve the crostini as a side salad or snack on them as they are!
Thank you for the recipe Oskari Lahti
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