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Crostini’s with salmon, avocado and more | Milkbottle

Crostini's with salmon, avocado and more

Sandwiches

An amazing snack, something different than the usual sandwich

Recipe
Serves 4
Preparation 25 minutes + 2 h

1 baguette
200 g plain cream cheese, e.g. Philadelphia
1 baby gem salad

Topping
1 scallion
200 g salmon
4 surimi sticks
1 tbsp lime or lemon juice
1 tsp sea salt flakes
a few turns of white pepper from the mill
2 tsp rapeseed oil
1 ripe avocado
1 tbsp black sesame seeds

Chop the scallion.
Cube the salmon into tiny skinless pieces.
Cube the surimi. Put the cubes in a bowl.
Pour in lime juice, salt, pepper and oil and mix.
Let marinate in the fridge for about 2 hours.

Peel and cube the avocado. Add the cubes in the salmon mixture, mixing carefully.
Slice the baguette. If preferred, you can toast the slices on a frying pan or in the oven.
Spread the slices with the cream cheese.
Top with the salad.
Spoon some of the salmon topping over the salad.
Garnish with sesame seeds.

Image: Reetta Pasanen via Taverne Agency. Recipe and Styling: Sanna Kekalainen

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