Smoked salmon pate on crispy baguette

 

Recently, I've stumbled on a book about izakaya dishes and it tickled my curiousity if I can create some dishes to pair with drinks. So I've started developing a starter recipe to go with Japanese sake. 

Smoked salmon pâté ingredients:

- smoked salmon
- Crème fraîche

- Lemon

- capers

- celtic seasalt

Crispy base ingredients:

- Baguette sliced thin

- Extra virgin olive oil

Other condiments:

- Red onion sliced paper thin

- Cherry tomato sliced thin

- black pepper (optional)

Procedure: 

Smoked salmon pâté:

Blend 160g of smoked salmon with 3/4 quarters tub of Crème fraîche. Squeeze 2 tablespoons of lemon, adjust accordingly. Add 10 capers and a pinch of celtic seasalt. Blend until smooth.

Crispy base:

Slice baguette thinly and place on a baking tray, drizzle with olive oil. Airfry at 180° Celsius or until golden brown.

Combining:

With crispy baguette as the base, spoon salmon pâté on top, place 2 to 3 slices of red onion and a slice of tomato on top. Dust with black pepper (optional).

Results:

Dish was polished off within a few minutes.