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Salmon crostini with beetroot and vodka crème fraÎche


Simple, easy and elegant - impress your guests with these smoked salmon crostinis made with a range of local products.



  • 6 radishes, trimmed and thinly sliced
  • 1 pack Co-op beetroot with chilli, diced
  • Juice of ½ a lemon
  • 9 tbsp crème fraîche
  • 2 tbsp vodka (optional)
  • 2 tbsp fresh dill, chopped (optional)
  • 240g smoked salmon, sliced
  • Cress or rocket leaves, to garnish
  • Lemon wedges, to serve


1. Preheat the oven to 200°C/fan 180°C/Gas 6. Brush the bread slices on both sides using 5 tbsp oil.

2. Place the bread slices on a baking tray and bake for 5 minutes, then turn them over and bake for 5 minutes more or until they are just crisp and golden.

3. Meanwhile, mix the radishes, beetroot, lemon juice and remaining oil together in a bowl and season to taste.

4. If you’re using dill and vodka, mix in a separate bowl with the crème fraîche.

5. When the toasts are ready, top with the smoked salmon slices, a small spoonful each of the beetroot and radish salad and the vodka crème fraîche.

6. Garnish with cress or rocket leaves and season with black pepper before serving with wedges of lemon.