Smoked Salmon Crostini with Berry Infused Mimosa

Serves 4-6 as a canapé or starter 
Prep time:  20 minutes 
Cook time: 15 minutes 

Ingredients:

Pickled red onion:
1 large red onion, thinly sliced
125ml white wine vinegar
125ml water 
1 Tbsp sugar
1 tsp salt
1 large French baguette, cut into chunky slices
250g cream cheese
Juice and zest of 1 large lemon 
± 250g smoked salmon or smoked trout ribbons 
2 Tbsp baby capers
1 Tbsp fresh dill sprigs
Freshly ground black pepper, to taste
Olive oil, for cooking 

Method:

For the pickled onions:
Place vinegar, water, sugar and salt together in a small saucepan.
Place on medium heat and simmer for a minute or two until sugar and salt dissolve. 

Place sliced onion in a heatproof glass jar.
Pour hot vinegar mixture over the onion.
Leave to cool and then seal and transfer to the fridge until serving. 

Top tip:
Pickled onions can be made well in advance. 
They keep well in a sealed glass jar in the fridge for 2 weeks. 

For the crostini:
Preheat oven to 200˚C.

Arrange baguette slices on a baking tray and brush lightly with olive oil. 
Bake for 8-10 minutes, or until lightly golden brown on the edges.
Set aside to cool. 

Combine cream cheese, lemon zest and lemon juice in a bowl. 
Whip with a handheld electric mixer until light and fluffy.

Spread a dollop of lemony cream cheese on each crostini.
Top with a ribbon of smoked salmon.
Drain the pickled onions and add a few slices on top of the salmon. 
Pop a few baby capers on each crostini and some sprigs of fresh dill. 
Finish with freshly ground black pepper. 

Serve alongside a chilled glass of Robertson Berry Infused Mimosa and enjoy!

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