Hot Smoked Salmon with Herb and Pine Nut Crust

Ingredients

Method

Arrange the bread in a single layer on baking trays and spray with oil. Bake in a moderate oven 180°C for 25-30 minutes or until crisp and evenly browned
Cool on a wire rack. Store in an airtight container until required
Combine the PHILLY, herbs, capers, mustard and pepper
Place the salmon skin side down onto a paper lined baking tray and spread the PHILLY mixture on top. Press the pine nuts into the PHILLY
Bake in a very hot oven 220°C for 5-8 minutes or until just warmed through. Place onto serving plates with toast. Serve immediately