1 slim brown baguette, cut into 1cm-thick slices
2 tbsp. olive oil
200g smoked salmon
2 tbsp. horseradish sauce
Preheat the oven to 180°C, gas mark 4. Arrange the baguette slices on a large baking tray, drizzle with the olive oil and season. Bake for 8-10 minutes until crisp and golden. Leave to cool. Slice the smoked salmon into thin strips.
Put 125g salmon in a blender with the mascarpone, horseradish and the zest and juice of half a lemon. Season with plenty of black pepper and blitz until smooth. Transfer the mix to a bowl and stir in 50g of the remaining smoked salmon. Thinly slice the remaining lemon half and cut into small triangles. Spread the crostini with the pate and top with the remaining sliced salmon and the lemon triangles.
PHOTOGRAPHY & PROP STYLING: SUKAINA RAJABALI
WORDS, RECIPES & FOOD STYLING: SARAH PRICE