Salmon & Avocado Tartare Crostini

These are a lovely canapé to serve over the Christmas period and I think they make a lovely fresh and delicious change from many of the other contenders. Although I used spring onion in mine, I think that shallot is actually a better option at this time of year and will give the final recipe more flavour.

INGREDIENTS

500g very fresh salmon loin - finely diced

3 spring onions or 1 banana shallot finely chopped

1 tablespoons finely chopped dill

Juice 1/2 lemon

2 tablespoons extra virgin olive oil

Salt & pepper

1 small/medium loaf ciabatta - thinly sliced

METHOD

Preheat the oven to 210 degrees.

Toast your bread for 5-8 minutes in the oven. Keep a look out as it can colour quickly depending on your oven. Remove and allow to cool completely.

Mix the tartare ingredients in a bowl and add to the roasts. Serve immediately or the salmon will turn opaque as it continues to cure from the lemon.