Crostini with rainbow trout, spring onion and sesame seeds

Asian rainbow trout crostini with wasabi mayonnaise

approx. 16 canapés Recipe by: Martin Borg

Thinly sliced rainbow trout, sashimi style, on toasted baguette with wasabi mayonnaise, spring onion and toasted sesame seeds.

Method

  1. Slice the rainbow trout thinly – sashimi style, approx. 3 mm.
  2. Slice and toast the baguette, or use ready-made crostini.
  3. Toast the sesame seeds in a dry pan until golden.
  4. Mix mayonnaise, wasabi, soy sauce, honey, salt and pepper into a smooth cream.
  5. Spread a thin layer of wasabi mayonnaise on each crostini.
  6. Place a slice of rainbow trout on top.
  7. Top with spring onion and toasted sesame seeds.

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