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

Salmon Cheviche Toasts
Salmon Cheviche Toasts

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


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


1. Preheat 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.

2. Dice 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.

3. Spoon the salmon onto the toasts. Garnish with coriander or microherbs. Serve.

Adapted from Do-Ahead Christmas by James Ramsden (Pavilion)