Poke Inspired Salmon Crostini

Name: Poke Inspired Salmon Crostini
Yield: 10
Ingredients: 300.0g Smoked Salmon; 40.0g Edamame; 100.0g Avocado, diced; 50.0g Quinoa; 100.0ml Water; 40.0g Shallots; 40.0g Mango; 40.0g Carrots; 8.0g Salt; 8.0g Pepper; 15.0ml Honey; 15.0ml Lemon; 80.0ml Hellmann's Smoked Chilli Dressing; 400.0g French Loaf, sliced; 20.0ml Olive Oil; 2.0g Egyptian Stars; 5.0g Coriander Cress; 5.0g Hogikuu Petals; 5.0g Radish, sliced

Poke bowls are a dish that's familiar to everyone, but when reinterpreted into a tapas dish, it's made more accessible for people to enjoy and share.

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Poke Inspired Salmon Crostini

Smoked Salmon 300 g
Edamame 40 g
Avocado, diced 100 g
Quinoa 50 g
Water 100 ml
Shallots 40 g
Mango 40 g
Carrots 40 g
Salt 8 g
Pepper 8 g
Honey 15 ml
Lemon 15 ml
Hellmann's Smoked Chilli Dressing 80 ml
French Loaf, sliced 400 g
Olive Oil 20 ml

Garnish

Egyptian Stars 2 g
Coriander Cress 5 g
Hogikuu Petals 5 g
Radish, sliced 5 g

Western

Starter

Poke bowls are a dish that's familiar to everyone, but when reinterpreted into a tapas dish, it's made more accessible for people to enjoy and share.

...

Preparation

Poke Inspired Salmon Crostini
- Mix Hellmann's Smoke Chilli Dressing with salt, pepper, honey and zest of half a lemon.
Garnish
- Dice the smoked salmon, avocado, shallots, mango and carrots into bite size cubes.
- Blanch the carrots and edamame and cool it down in a bowl of ice water.
- Remove edamame beans from the pod.
- Cook the quinoa in a rice cooker.
- Toast the crostini with olive oil for 3 minutes at 180°C.
- Mix all the fruits, vegetables and grains with the dressing.
- Place the mixed salad on top of the toasted crostini.
- Plate and assemble.

Western

Starter

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Poke Inspired Salmon Crostini

Ingredients