Pickled Salmon, Cucumber Ribbon and Buffalo Cheese Crostini

As well as using it in this elegant appetiser, a batch of this quick-pickled salmon is a great thing to have to hand for throw together canapés, or to grace a platter.

Prep:
20mins, (plus cooling and chilling time)
Cook:
Serves:
Approx 30

Ingredients

To pickle:

400ml White wine vinegar

80g Sugar

1 tsp Salt

2 tsp Coriander seeds

1 Star anise

1 tsp Fennel seeds

1 tsp White peppercorns

Small shallot, sliced

400g Salmon (approx 2 pieces)

To serve:

4 Baby cucumbers

1 jar Clevedon marinated buffalo cheese

Crostini, crackers or sliced bread

Dill or fennel fronds for garnishing

Method

Put all the pickling ingredients, except salmon, in a small saucepan and bring to the boil to dissolve the sugar. Cool before using. In an airtight container, cover salmon pieces in the pickling liquid, put a lid on and chill in the fridge for at least 4 hours

Remove the salmon and shallot slices from the pickling liquid and pat dry. Discard the liquid. Slice the salmon as required and set aside shallots

Use a mandolin or peeler to thinly slice the cucumber. Smear the cheese on crostini, top with some cucumber and add a slice of salmon. Add a small ring of pickled shallots and a sprig of dill to garnish each crostini