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Crutons Topped with Smoked Salmon

Recipes

Crutons Topped with Smoked Salmon

key ingredient!

Fresh Fodder Smokey Roe Taramosalata

INGREDIENTS

200g Fresh Fodder Smokey Roe Taramosalata
100g Smoked Salmon
200g Creme Fraiche
1 Day Old Batard or Bread Stick
Dill
Chives
50g Caviar

METHOD

Slice the bread into thin rounds (approx half a centimetre).

Paint each side with a little olive oil if desired and toast off until a light golden colour, turning to cook both sides.

Set aside to cool.

These are easy to arrange straight onto your serving plate, so select your platter or plate and assemble these tasty bites by smearing the croutes with the herbed creme fraiche. Layer on the smoked salmon and top with a dollop of Fresh Fodder Smokey Roe Taramosalata. Garnish with some caviar and a small sprig of dill.

These are a tasty bite to serve with bubbles at your next party or a simple and tasty starter before dinner.