Salmon cheviche toasts

Serves: 6 (about 30 canapes)
Preparation: 10 minutes
Cooking Time: 5 minutes

    What you need


    • 1
      ciabatta loaf
    • 500 g/1lb 2oz
      fresh salmon, skinned
    • 3 tbsp
      very finely chopped shallot
    • 2
      red chillies, deseeded and very finely chopped
    • 1 tsp
      sesame oil
    • 2 tsp
      light soy sauce
    • juice of 2 limes
    • coriander leaves or micro-herbs to garnish


    • 1Preheat the oven to 200°C/400°F/Gas mark 6. Slice the ciabatta as thinly as you can (it helps if you freeze it for an hour first). Lay on a baking sheet and bake for 5 minutes, until toasted. Place on a wire rack and leave to cool and crisp.
    • 2Dice the salmon into 1cm/½in cubes and set aside. Mix the shallot, chillies, lime juice, sesame oil and soy sauce and stir through the salmon. Taste for seasoning and add a pinch of salt if necessary.
    • 3Spoon the salmon onto the toasts. Garnish with coriander or microherbs. Serve. Adapted from Do-Ahead Christmas by James Ramsden (Pavilion)

    “There are all manner of means of mucking about with smoked salmon, though in all honesty I’m not convinced you can do much better than the classic brown bread-butter-lemon combo. So this uses unsmoked salmon, and mucks around with it to great effect, if I say so myself. You can find micro-herbs such as coriander, cress and amaranth more easily these days, which make a very pretty garnish. Fresh coriander works well otherwise.”

    James Ramsden

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