CookEat Recipe
Salmon and Pea Toasts
Roasted salmon, tender peas and softened leek are folded with feta, parsley, thyme and herbs. The mixture is mounded onto grilled baguette toasts and served immediately.
Method
Steps
Step 1
Heat the oven to 200°C. Check the raw salmon for bones, place in a baking dish and brush with 1 teaspoon of the olive oil. Bake for about 12–18 minutes until a clean thermometer reads 70°C in the thickest part. Flake and check for bones.
Step 2
While the salmon cooks, split and rinse the leek thoroughly, then slice finely. Soften in a pan with the remaining 2 teaspoons oil over medium-low heat for 8–10 minutes. Add fresh or frozen shelled green peas (not dried peas) and the measured 30 ml water; cover and cook for 3–5 minutes until tender, then uncover to evaporate excess liquid.
Step 3
Wash and finely chop the parsley, thyme and herbs. Fold into the leek and peas with crumbled feta and the cooked salmon, keeping the flakes visible.
Step 4
Slice the baguette into thin rounds and grill on a preheated grill pan over medium-high heat for 1–2 minutes per side. Spoon the topping onto the warm toasts and serve immediately as ten small portions.
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