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Focaccine with smoked salmon and crème fraiche

Focaccine with smoked salmon and crème fraiche

An easy to assemble snack, perfect for picnics or pre-dinner nibbles. Pairs wonderfully with a glass of chilled Prosecco.

Cooking Time: 
No cooking involved!
Serves: 
10 pieces
Preparation Time: 
10 minutes
Ingredients: 

2 tbsp of crème fraiche
10 x Bertolli Parsley and Garlic Focaccine
50g (2oz) smoked salmon, cut into small strips
10 x tiny rocket leaves
Freshly ground black pepper

Instructions: 

Spoon the crème fraiche onto the Focaccine, then place the smoked salmon in folds on top. Garnish with the rocket leaves and grind over some black pepper. Arrange on a plate and serve.

Helpful tip: Tiny slivers of smocked mackerel or smoked trout make a great substitute for the smoked salmon, particularly when a little creamed horseradish is stirred into the crème fraiche.

 
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