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.
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.
400ml White wine vinegar
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)
4 Baby cucumbers
1 jar Clevedon marinated buffalo cheese
Crostini, crackers or sliced bread
Dill or fennel fronds for garnishing