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Pickled Salmon, Cucumber Ribbon and Buffalo Cheese Crostini

Pickled Salmon, Cucumber Ribbon and Buffalo Cheese Crostini

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)
Serves: Approx 30

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.

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

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