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
Preheat the oven to 160°C.
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.
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.
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.
