Hot Smoked Salmon with Herb and Pine Nut Crust
Prep:  30 mins
Cook:  35 mins
Serves:  4
Average: 4 (1 vote)
Difficulty:
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Saved:
273
Recipe by: Everyday Delicious Kitchen
Make this creamy smoked salmon recipe with a pine nut crust. Try this impressive seafood recipe for Christmas as a seafood main for entertaining.
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Hot Smoked Salmon with Herb and Pine Nut Crust
Ingredients:
Hot Smoked Salmon with Herb and Pine Nut Crust
Method:
Hot Smoked Salmon with Herb and Pine Nut Crust
  1. 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
  2. Cool on a wire rack. Store in an airtight container until required
  3. Combine the PHILLY, herbs, capers, mustard and pepper
  4. 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
  5. 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
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