I'm quite surprised myself but here we are, a recipe from my temporary kitchen in Sweden! I wanted to make something like Sweden meets Italy and this is what came out of that. I really love horseradish, or pepparrot/pepper root as it is called in Swedish, it has a lovely peppery taste and then there is that incredible explosion in the nose, just like wasabi , that surprises me every time - what more can you ask from food than that? And it goes so well with smoked salmon. Fried eggplant is also a favourite of mine and I think that its sweetness goes very well with the smoky saltiness of the salmon. Try it!
SMOKED SALMON AND EGGPLANT CROSTINI WITH HORSE RADISH TOPPING
bread, sliced and toasted
eggplant
smoked salmon
horseradish, either grated fresh or bought in tubes. You can also use wasabi
creme fraiche or if you can't find that, sour cream can also work
salt
extra-virgin olive oil
- Slice the eggplant thinly and fry in olive oil. Put on kitchen towel paper to drip off the excess oil and sprinkle a little salt over the slices.
- Cut the salmon into thin strips.
- Mix as much horseradish as you feel like with the creme fraiche.
- Now put a couple of slices of eggplants on each crostino, then you add salmon strips on them and finally top with the horseradish mix.
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