Dinner parties can be hectic in the kitchen which is why simple canapes that exude elegance are the best. These crisp crostini are topped with a mound of velvety sweet uni and draped with a thin sheet of Ivory King Salmon. The salmon is so laden with fat that when it’s briefly torched, the fat melts like butter, turning each bite into a blissful pool of creamy brine against the crisp bread. The best part is that you can toast the bread and slice the salmon ahead of time so that all you need to do is assemble and torch these tiny treats.
- Brush the slices of bread with olive oil and toast until crisp all the way through.
- Slice the Ivory salmon as thinly as possible (about 1/8-inch thick). It’s easiest to slice thinly when it is partially frozen. You won’t use all the salmon, but it’s impossible to slice thinly towards the end, so use the end piece of something else.
- Put a mound of uni on top of each slice of toasted bread and then top with a slice of the salmon.
- Use a kitchen torch to melt some of the fat in the salmon (the bottom should still be raw).
- Sprinkle with the finishing salt and then the chives.
- Serve immediately.
- 12 thin slices baguette
- 1 tablespoon olive oil
- 250 grams Ivory King Salmon
- 400 grams uni
- mojio salt, or other finishing salt
- chives, for garnish