castello-fullfavorites iconBasket Copyicon-checkmarkicon-facebookicon-globeInstagramicon-pinteresticon-youtubeservings icon mediumTime icon big
Crostini with spinach in white sauce and hot-smoked salmon

Crostini with spinach in white sauce and hot-smoked salmon

A study in creamy richness – our recipe for Crostini with spinach in white sauce and hot-smoked salmon is packed with big flavours and lovely textures. Smoky fish and rich, matured cheddar. Soft, creamy spinach and crunchy bread. There’s a lot going on in this little bite, and it’s all delicious.

25 Min (minutes) 4 servings
Smoky Vegetable

ingredients

  • thin 12 slices of french bread or similar
  • 250 g baby spinach
  • 150 ml cream
  • 50 g grated Mature Cheddar
  • 1 tbsp olive oil
  • nutmeg
  • salt
  • peppers
  • 250 g hot - smoked salmon

preparation

1. Rinse the spinach and shake off as much water as you can.

2. Heat some oil in a deep pan. Add the spinach and cook until wilted. Add the cream and reduce by half. Add the grated mature cheddar and let it melt over low heat. Season to taste with salt, pepper and grated nutmeg.

3. Toast the French bread, and arrange with the creamy cabbage and the smoked salmon.

Tips & Tricks

Cold-smoked salmon and other types of fish also work well in this dish.