Crostoni with marinated salmon

A fresh, flavoursome starter with drinks, or a main course.

INGREDIENTS

6 COUNTRY BREAD SLICES

300 G SALMON FILLET

EXTRA VIRGIN OLIVE OIL

MARINATED LEMON OR GRATED ZEST

MAYONNAISE

SALAD LEAVES OR ROCKET

PEPPER

MARINADE

50 G EXTRA VIRGIN OLIVE OIL

50 G LEMON JUICE

30 G WHITE VINEGAR

PINK PEPPERCORNS

SALT

1 SPRIG FENNEL FRONDS OR WILD FENNEL

I put oil and vinegar in a jar.

I add lemon juice.

I add salt and pink peppercorns.

Some fennel fronds.

I seal and shake into a thick emulsion.

I clean and skin salmon.

I halve fillet.

I cut slices about 1 cm thick.

I put half marinade in a container and arrange salmon slices.

I add more marinade.

I add remaining slices and marinade, cover and refrigerate for 24 hours.

After marinating, I toast bread on a griddle.

I spread mayonnaise.

I add salad or grilled courgettes if liked.

I top with drained salmon, marinated lemon pieces or organic lemon zest, two mayonnaise dots and ground pepper.