Smoked salmon crostini with cucumber and pear pickle

title="Smoked salmon crostini with cucumber and pear pickle"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Smoked-salmon-crostini-with-cucumber-and-pear-pickle.jpg" srcset="https://img.taste.com.au/k_enmISy/w720-h480-cfill-q80/taste/2016/11/smoked-salmon-crostini-with-cucumber-and-pear-pickle-70819-1.jpeg 720w, https://img.taste.com.au/fANG9WlC/w643-h428-cfill-q90/taste/2016/11/smoked-salmon-crostini-with-cucumber-and-pear-pickle-70819-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Smoked salmon crostini with cucumber and pear pickle"
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(1) Rate it

• 0:20 Prep


• Makes 18


• Easy

Late-summer entertaining is easy with these laid-back, no-cook salmon canape's.

Featured in
Easy entertaining, Nutrition information

Ingredients

• 2 tablespoons white wine vinegar


• 1 tablespoon finely chopped fresh dill


• 3 teaspoons caster sugar


• 2 Lebanese cucumbers, peeled into ribbons


• 1 Beurre Bosc pear, peeled, cut into matchsticks


• 1 French bread stick (baguette), cut into 1cm-thick slices, toasted


• 150g goat's cheese, at room temperature


• 220g pkt smoked salmon, torn

Method

• 
  
  
  Step 1
  
  
  
  
  Whisk the vinegar, dill and sugar in a large bowl until the sugar almost dissolves. Season. Add the cucumber and pear. Gently toss to combine.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Spread the toasts with the goat's cheese and top with smoked salmon.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Top with the cucumber mixture.
  
  
  

Nutrition

• 413 kj

  Energy




• 3g

  Fat Total




• 1g

  Saturated Fat




• 1g

  Fibre




• 7g

  Protein




• 10mg

  Cholesterol




• 279.13mg

  Sodium




• 3g

  Carbs (sugar)




• 11g

  Carbs (total)

All nutrition values are per serve

Notes

Try this: For a cool-as-a-cucumber cocktail, combine a cup each of caster sugar and boiling water with two sprigs of fresh mint. Cool. Process with three chopped cucumbers. Strain. Serve with gin and soda water.

• Author: Katrina Woodman


• Image credit: Jeremy Simons


• Publication: Australian Good Taste

Source: taste.com.au