Ingredients
- 600g best quality smoked salmon, sliced
- 1 tub good calamata olives
- 1 cup crème fraiche or sour cream
- 1 small bunch chives, chopped
- 3 panini breads, sliced diagonally
- 6 limes, cut into chunks
- 1 bunch thyme, for garnish
- 1 tub black caviar
Method
Step 1
Mix crème fraiche and chives in a bowl and season with salt and pepper.
Step 2
Toast the slices of bread until just crisp.
Step 3
On a large platter, arrange the salmon in waves and curls over ½ the serving dish.
Decant the olives, caviar, thyme bunch and crème fraiche mixture into an assortment of small dishes and arrange alongside the salmon.
Step 4
Scatter the lime chunks over the salmon and make a stack of toasted crostini to serve.