Submitted by: Regal Salmon
- 1 French stick sliced diagonally into slices
- olive oil
- 400 gram Regal Salmon Fillet
- 6 tablespoons lime or lemon juice
- 2 tablespoons onion finely chopped
- 1/2 a telegraph cucumber peeled, cored and finely chopped
- 1/2 a firm ripe avocado stoned, skinned and diced
- 1/2 a yellow capsicum seeded, finely chopped
- 1/4 a cup shredded fresh basil leaves
- 2 tablespoons fresh chopped mint leaves
- 2 tablespoons chopped chives
- ground black pepper and sea salt to taste
- dash of tabasco sauce to taste
- Finely dice the salmon flesh avoiding the pin bones and removing them as you go.
- Place the salmon in a bowl and add the lemon juice. Marinate the salmon for two hours or overnight.
- While the salmon is marinating, prepare the crostini. Lay the sliced bread on a baking tray and brush or spray the bread with olive oil. Under a medium grill brown the crostini until golden on both sides. Cool.
- Drain the juice from the salmon. Combine the marinated salmon, onion, cucumber, diced avocado, capsicum, basil, mint, chives, seasonings and tabasco.
- Pile the tartare onto the crostini and serve.
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