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Salmon Salad Shortbread

  • A Pack of Petuna Salmon 200g
  • Small Pinch Sea Salt
  • Small Tub Crème
  • Squeeze Lemon Juice
  • Extra Virgin Olive Oil BUY
  • 2 Pieces of Toast
  • Black Pepper
  • 1. Add a small pinch of sea salt and freshly ground black pepper and a squeeze of lemon juice with ½ a small tub of crème fraîche. Sprinkle in then mix well. 
  • 2. Take two pieces of bread either toast or griddle them then drizzle over a little extra virgin olive oil. 
  • 3. Top with waves of smoked salmon (a 200g pack is perfect here for a couple) Add a dollop of crème fraiche to each toast then snip over
  • 4. Finish with a tiny drizzle of extra virgin olive oil and a little squeeze of lemon juice. Delicious.

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