Recipe Database
Grilled Cactus & Cold Smoked Salmon Crostini
Grilled Cactus & Cold Smoked Salmon Crostini
Serves: 8

Grilled Veg:
1 Zucchini, sliced on bias into planks
1 eggplant, sliced in discs and sliced again into half circles
1 cactus leaf, despined

Cold Smoked Salmon:
1 Sashimi grade salmon
Mesquite wood with Smoking Gun to cold smoke
Mirin wine
Sesame oil
Soy sauce
Seasoned rice vinegar

Habanero Crème Fraiche:
1 T Chef Erik’s habenero salsa
1 Cup sour cream or crème fraiche

Olive oil
French bread baguette, sliced on bias

Toss vegetables with olive oil, salt and pepper and grill on BGE, about 4 minutes per side until you get good grill marks. Caution- the eggplant will be soft. Set all veg aside

Thin slice salmon.
With mesquite wood loaded into smoking gun, infuse smoke for 15 minutes into salmon. Set aside.

Add a drop of Chef Erik’s Habanero Salsa to crème fraiche and mix.

Oil both sides of bread and lightly grill until you get good grill marks

Assemble by taking bread, top with cactus strip, eggplant, zucchini, then slice of salmon and top with a bit of crème fraiche