Ingredients
Salsa- ¼ cup fresh coriander leaves
- Juice and zest of 1 lime
- Fresh cracked pepper to taste
- 175g HUON Gourmet Salmon Dip
- Half a teaspoon of HUON Salmon Caviar
- Slices of fresh baguette.
Method
- Thinly slice a baguette.
- Toast each slice on both sides under a grill.
- Spread with HUON Gourmet Salmon Dip.
- Top with HUON Salmon Caviar.
- Sprinkle with fresh corriander leaves, zest of lime, cracked pepper and serve with sliced cucumber.
Serves: 6
Wine recommendation
Try a mid ranged Chardonnay ($15.00 to $30.00) from the Yarra, Margaret River or the Hunter Valley. The acidity in the wine will clean up the cream on the palate and the toasty nature of the oak in the wine will match the flavour of the bread whilst leaving a slightly zingy but creamy salmon finish.