- 12 thin slices of French bread or similar
- 250g baby spinach
- 150ml cream
- 50g grated Castello® Tickler Extra Mature Cheddar
- 1 tbsp olive oil
- Nutmeg, salt and pepper
- 250g hot-smoked salmon
Crostini with spinach in white sauce and hot-smoked salmon
Rinse the spinach and shake off as much water as you can. Heat some oil in a deep pan. Add the spinach and cook until wilted. Add the cream and reduce by half. Add the grated cheese and let it melt over low heat. Season to taste with salt, pepper and grated nutmeg.
Arrange toasted French bread with the creamy cabbage and the smoked salmon. Cold-smoked salmon and other types of fish also work well in this dish.