Salar Flaky Smoked Salmon Sandwich with Creme Fraiche & Capers
from Rick Stein's book 'Fruits of the Sea', serves 4
Ingredients:
225g Flaky Smoked Salmon flaked
6 tablespoons creme fraiche
2 tablespoons capers, drained and chopped
1 tablespoon chopped fresh chives
4 large slices good bread such as granary or ciabatta 50g mixed salad leaves such as lettuce, water cress, rocket and curly endive
salt and black pepper.
Method:
Mix the creme fraiche, capers, chives and a little salt and freshly ground black pepper.
Put a cast-iron ribbed pan over a high heat and, when hot, grill the slices of bread for 1 minute on each side (or you can toast it lightly).
Cut each slice diagonally into 3 and fan out slightly on 4 plates. Arrange the pieces of Flaky Smoked Salmon, creme fraiche mixture and salad leaves at random on top of the bread.
Serve immediately with a knife and fork. Delicious!
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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