SMOKED SALMON AND CREME FRAICHE CROSTINI
INGREDIENTS (MAKES 14)
4 Huon salmon banquet rolls, cut into medallions
5 sourdough bread slices, cut into rounds
3 tbs Ashgrove creme fraiche
small bunch of chives, finely chopped
small bunch of dill, finely chopped
salt to seson
1/2 cup wild rice
salmon caviar, to garnish
Preheat oven to 180 degrees.
On a lined baking tray place the bread rounds on top with a drizzle of oil and a sprinkle of salt. Place in the oven until crispy.
Spoon the mixture into a piping bag and in the fridge.
Place the wild rice into a boiling pot of oil for 10 seconds only and let the moisture draw out on a chux cloth.
On your crostini's pipe some creme fraiche, sprinkle a pinch of wild rice and garnish with salmon caviar on top.