Smoked salmon tartines
Serves 4
Easy
Prep:
Grow primroses from January to April and use the flowers to make a delicious topping for these sourdough tartines. They make a lovely light lunch, starter or canapé
Skip to ingredients
- 4 slices of rye or sourdough bread
- 100g crème fraîche
- 150g hot smoked salmon
- a few capers
- 1 pickled gherkinfinely chopped
- squeeze of lemon juice
- ½ tsp chopped chives
- 8-10 organic primrose flowers(primula vulgaris) or other edible flowers
Nutrition: Per serving
- kcal225
- fat14g
- saturates8g
- carbs12g
- sugars1g
- fibre2g
- protein12g
- salt1.3g
Method
step 1
Toast the bread, then spread with the crème fraîche. Flake the smoked salmon over the top and garnish with the capers, gherkin and a squeeze of lemon juice. Season, then scatter over the chopped chives and primrose flowers (see tip, below).
