This recipe for crostini with smoked tuna and garlic horseradish aioli cream can be easily prepared aboard a boat to serve with cockatails. Smoked salmon or smoked trout can also be used.
Makes 20 portions
1 bag of Italian wholegrain crostini toasts
2x 125g tins John West Smoked Tuna (or Smoked Salmon) fillets in oil - drained well
1/4 cup sour cream
1/4 cup of Paul Newman's Own Whole Egg Aioli
1 garlic clove (crushed)
2 tsp horseradish cream (add a little more if you like)
1 tsp grated lemon zest
Dill or thyme leaves to garnish
Lemon wedges to serve
Combine aioli, sour cream, garlic, horseradish cream and lemon zest in a bowl.
Add salt and pepper to your taste.
Top the crostini toasts with about a teaspoon of the mixture.
Then top carefully with some of the drained tuna fillets.
Garnish with a little dill or thyme.
Serve on a platter with lemon wedges.
Supplied by Cabin Fever Cook™
I have suggested tinned tuna or salmon fillets as they don't require refrigeration and are easy to pack. Fresh smoked trout is even more delicious but best saved for onshore entertaining.
You can make your own aioli if you like but I have found this to be a good one. The sour cream provides added structure and flavour. Onshore I would recommend 2 parts cream, 2 parts sour cream to 1 part aioli. This combination provides better acid to oil balance but is less convenient for onboard storage due to the refrigeration constraints.
This is the first of two crostini recipes. I suggest this one on a wholegrain crostini (available in good delicatessens, gourmet stores and some supermarkets) and the prosciutto, tomato and basil crostini on white. This will provide minimal inconvenience for you and textural variety for your guests.