Strawberry and smoked salmon on brioche
( SERVES 24 )
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|200 g||Smoked salmon|
|200 g||Creme fraiche|
|12||Strawberries, (hulled and sliced)|
|1||Freshly ground black pepper|
- Preheat oven to 180C. Slice the bread and cut into squares. Put on a tray and toast until golden - about 5 minutes.
- Arrange the salmon on each, top with a small spoonful of crème fraiche, some slices of strawberry and a grind of black pepper.