This is an easy dish to barbecue for a crowd. The Swordfish can be put in the marinade several hours ahead of time and any Mediterranean-style vegetable can be used including eggplant, capsicum and onion.

It doesn’t get much simpler than this, strips of smoked Salmon and a creamy, herby spread atop crisp croutons. You could use other herbs such as chervil or French tarragon, replace the crème fraiche with cottage cheese or ricotta and use hot-smoked Salmon or trout if you prefer. The components can be prepared well ahead of time, but don’t combine them any more than half an hour before you’re ready to serve or the spread will soften the croutons.

This spicy dish is great as a quick snack, entrée or finger food cooked on an indoor char-grill or in a frying pan, or as part of a larger barbecue spread cooked on an outdoor barbie.