Smoked Salmon and Pancetta Crostini

These Smoked Salmon and Pancetta Crostini are light, flavorful, and the perfect bite-sized appetizer for any occasion. The fresh, tangy creme fraiche complements the rich smoked salmon beautifully, while the crispy pancetta adds an irresistible crunch!

Ingredients

• • • 12 small slices of bread

    • 5 tbsp olive oil

    • 6 slices of pancetta

    • 7oz (200g) smoked salmon (or cold-smoked trout)

    • 7fl oz (200ml) crème fraîche

    • 2 tbsp whole-grain mustard

    • 3 tbsp capers, rinsed, drained, and finely chopped

    • 1 tsp grated lemon zest

    • 1 tsp lemon juice

    • Freshly ground black pepper, to taste

    • 12 whole chives, snipped into 1-inch (2.5cm) lengths (for garnish)

Directions

1. Toast the Bread:
   Preheat the oven to 400°F (200°C). Lightly brush each side of the bread slices with olive oil. Place them on a baking tray and bake for about 10 minutes, or until they turn golden and crispy. Once done, remove from the oven and let them cool.
2. Crisp the Pancetta:
   Set your broiler to its highest setting. Broil the pancetta slices until they are crispy on both sides (keep an eye on them as it can happen quickly). Afterward, drain the pancetta on paper towels to absorb any excess grease.
3. Prepare the Salmon:
   Cut the smoked salmon (or smoked trout) into strips that are about ¾ inch (2cm) wide.
4. Make the Crème Fraiche Topping:
   In a small bowl, mix the crème fraiche with whole-grain mustard, finely chopped capers, lemon zest, and lemon juice. Season to taste with freshly ground black pepper for a zesty, balanced flavor.
5. Assemble the Crostini:
   Arrange the toasted bread slices on a serving plate. Spoon the crème fraiche mixture onto each slice, then top with strips of smoked salmon. Crumble the crispy pancetta over the salmon, and finish with a garnish of fresh chives for an elegant touch.

Tips to Prepare Ahead:

• • • You can bake the bread slices up to 2 hours in advance and store them in an airtight container to keep them crisp.
    • The crème fraiche mixture can be made a day ahead, stored in the fridge, and assembled just before serving.

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