Classic smoked salmon crostini

• packs smoked salmon↗2 x 200g g
• spring onions↗4

  chopped

• capers↗2-3 tbsp of tbsp

  drained

• pot cream cheese↗200g g
• lemons↗3

  cut into thin wedges, to serve

• thin baguettes↗4
• splash of olive oil

Step-by-step instructions

1. 1

   Cut salmon into thin strips. Mix cheese with the spring onions and capers. Store in the fridge for up to 2 days. Spread each crostini with the cheese mix, top with a strip of salmon. Serve with lemon wedges.

2. 2

   For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.