Smoked salmon, horseradish & dill crostini Polpo: A Venetian Cookbook (of Sorts)

Waterstones Card Christmas recipes 2012
Polpo: A Venetian Cookbook (of Sorts)
Smoked salmon,
horseradish
& dill crostini
Taken from...
Polpo
by Russell Norman
For twenty crostini
250g crème fraîche
This is one of those assemblies that I never tire of.
It’s an easy, quick and efficient cichèto and doesn’t
require you to smoke your own salmon. Just make
sure you buy the best smoked salmon you can afford.
2 tablespoons Dijon mustard
About 3 tablespoons freshly grated
horseradish – or more if you like it hot
Flaky sea salt and black pepper
Pinch of caster sugar (optional)
1 French stick (or other bread), cut into
discs and lightly toasted
First make the horseradish cream by mixing together the crème fraîche,
mustard and horseradish. Season with salt and pepper add a little caster
sugar if the mixture is too tart.
Put a generous slice (about 25g) of smoked salmon on each piece of toasted
French stick and top with a spoonful of the horseradish cream. Decorate
each crostino with a sprig of dill. Add a few drops of lemon juice and a
grinding of black pepper before serving.
500g thinly sliced smoked salmon
20 dill sprigs
Lemon juice
For lots more recipes visit Waterstonescard.com
Publisher:Bloomsbury Publishing
ISBN:9781408816790
Hardback: 320 pages
Recipe photograph © Jenny
Zarins. Author photograph ©
Laurie Fletcher.
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