Classic Smoked Salmon Crostini

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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