Ingredients
2 x 200g packs smoked salmon
4 spring onions, chopped
2 to 3 tbsp of capers, drained
200 g pot cream cheese
3 lemons, cut into thin wedges, to serve
For the crostini bases
4 thin baguettes
splash of olive oil
Preparation
Cut salmon into thin strips. Mix cheese with the spring onions and capers. Store in the fridge for up to 2 days. Spread each crostini with the cheese mix, top with a strip of salmon. Serve with lemon wedges. For the crostini bases, cut each of the 4 baguettes into 20 slices, 1/2cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.
