Recipe: Megan Coupland, Red Kitchen, Te Awamutu | Photography: Ashlee DeCaires
1x baguette (I use a rustic Volare baguette)
1 clove garlic crushed
¼ tsp salt
100ml olive oil
200g hot smoked salmon
1 small packet fresh salmon
150g cream cheese
100g sour cream
cracked pepper to taste
zest 1 lemon
2 tbsp capers
chives finely chopped
Heat oven to 160°C.
Blend the anchovies, garlic salt and olive oil. Finely slice the baguette on an angle so you get nice long thin slices. Brush one side with the anchovy oil and place on a baking tray in the oven till dry and crisp. Keep an eye on this.
Soften the cream cheese by stirring in a bowl. Add the sour cream, lemon, capers, chives and cracked pepper, stir to combine.
Stir through the flaked hot smoked salmon.
Finely slice the fresh salmon.
Arrange the spread, anchovy toasts and sliced salmon on a platter with some lemon wedges.
This a great little communal starter, or nice with friends and a bottle of bubbles.