Crostini with spinach in white sauce and hot-smoked salmon

Name: Crostini with spinach in white sauce and hot-smoked salmon
Total time: 25 min
Ingredients: thin 12 slices of french bread or similar; 250 g baby spinach; 150 ml cream; 50 g grated Castello® Mature cheddar; 1 tbsp olive oil; nutmeg; salt; peppers; 250 g hot - smoked salmon

Cook 25 mins 4 servings

A study in creamy richness – our recipe for Crostini with spinach in white sauce and hot-smoked salmon is packed with big flavours and lovely textures. Smoky fish and rich, matured cheddar. Soft, creamy spinach and crunchy bread. There’s a lot going on in this little bite, and it’s all delicious.

Where to buy Copy link

ingredients

thin 12 slices of french bread or similar
250 g baby spinach
150 ml cream
50 g grated Castello® Mature cheddar
1 tbsp olive oil
nutmeg
salt
peppers
250 g hot - smoked salmon

preparation

Preparation

1. Rinse the spinach and shake off as much water as you can.

2. Heat some oil in a deep pan. Add the spinach and cook until wilted. Add the cream and reduce by half. Add the grated cheese and let it melt over low heat. Season to taste with salt, pepper and grated nutmeg.

3. Toast the French bread, and arrange with the creamy cabbage and the smoked salmon.