2 x 3.5oz packs of Regal Manuka Wood Smoked Salmon
2 tbsp olive oil, for brushing
12 green olives, stuffed with pimentos
12 bocconcini (small) mozzarella balls
To serve, Al Browns Beetroot relish
Al Brown’s Beetroot Relish:
1kg beetroot, peeled
400g red onion
2 tbsp olive oil
2 tablespoon fresh thyme
Pinch chili flakes
1 cup sugar
¾ cup balsamic vinegar
½ cup orange juice
1/3 cup olive oil
Flakey sea salt and Freshly ground black pepper
Remove the Regal Salmon from the fridge. Allow to rest at room temperature for 5 minutes, while preparing the remaining ingredients.
Preheat the oven to 400°F. Cut the baguette into thin pieces. Trim edges of baguette slices to make each bread slice into a circle. The baguette slices can’t be too large or too thick, but the bread will shrink in the oven. Place on a baking tray and brush with a little olive oil. Sprinkle with sea salt and freshly ground black pepper. Place in the oven and bake for 8-10 minutes, until golden brown, then remove and turn over to toast the other side. Bake for another 4-5 minutes. Remove from oven and allow to cool.
Cut each of the olives in half, precisely through the middle. Carefully place on a plate and set aside. Cut the bocconcini balls in half through the middle as well, or if they are little, leave whole. Drain on a paper towel. Cut a small hole into the most rounded side of the cheese ball. Squeeze a piece of the olive, cut side up into the whole, being careful not to split the cheese.
Take each slice of baguette crostini and place the bocconcini on top with the olive eye sticking up.
Carefully wrap half of each slice of the Regal Salmon around the outside of the cheese and crostini, slightly stretching and covering the bread at the bottom. Press the last piece into place with your finger and the salmon should hold itself in place.
Place onto a platter with Beetroot relish (see below) lemon wedges and freshly ground black pepper.
Note: Pre-made, store-bought crostini also works well to make for quicker preparation of these Halloween morsels.
Al Brown’s Beetroot relish
To julienne the beetroot, preferably use a mandolin or julienne grater. If not, slice the beetroot into as long and as thin matchsticks as possible. For the onion, halve and slice with the grain (knife tip pointing to the root end) as thinly as possible.
Take a suitable sized heavy bottom saucepan, heat with olive oil and add the beetroot and onion. Top this with the fresh thyme, chili flakes, sugar, balsamic vinegar, and orange juice.
Place on medium-low heat and stirring occasionally cook for approximately two hours, until the beetroot is cooked and the liquid has reduced and become a little syrupy.
Remove from the heat, stir in the second measure of olive oil, season with flaky sea salt and fresh black pepper to taste. Refrigerate or preserve in sterile sealed jars.