Smoked Salmon Crostini

Name: Smoked Salmon Crostini
Yield: 14
Cuisine: Italian
Ingredients: 250g ricotta; 1½ tablespoons finely chopped chives; 1½ tablespoons finely chopped dill, plus sprigs for garnish; 1 lemon; Croûtons, for serving; 150g sliced smoked salmon, smoked trout or gravlax

These smoked salmon crostini are simple, versatile and delicious: top crisp croutons with a creamy, herby spread add a piece of smoked fish and enjoy! I use chives and dill because they’re usually in the herb patch, but you could use any soft green herbs including chervil, French tarragon or coriander. Replace the ricotta with Persian fetta if you like, though you may not need any lemon juice then. And use any hot- or cold-smoked fish you like, including trout or mackerel. I often serve leftover gravlax this way too. The individual elements for smoked salmon crostini can be prepared well ahead of time, even the day before, then assembled just before you’re ready to serve; no more than 30 minutes, or the spread will soften the croutons.

Makes about 14 pieces

Ingredients

250g ricotta
1½ tablespoons finely chopped chives
1½ tablespoons finely chopped dill, plus sprigs for garnish
1 lemon
Salt flakes, to taste
Croûtons, for serving (see video below)
150g sliced smoked salmon

Method

Place ricotta, chives and dill in a mixing bowl and beat to combine well.
Grate the lemon zest finely over the bowl.
Squeeze half the lemon.
Mix 2 teaspoons of strained lemon juice into the ricotta mixture.
Taste and add a little more if you like.
Add some salt, bearing in mind whether or not the smoked fish is already salted.
Spread onto croutons and top with a piece of smoked fish.
Garnish with dill and serve.