Ingredients (Makes 10)

• 10 Bertolli Parsley & Garlic Focaccine
• 2 tbsp crème fraîche
• 50g/2oz smoked salmon, cut into small strips
• 10 fresh small rocket leaves
• Freshly ground black pepper

Place the Focaccine on a chopping board or worktop, then spoon a dollop of crème fraîche onto each one.

Arrange the smoked salmon in folds on the top, then garnish with the rocket leaves. Season with a good twist of freshly ground black pepper, arrange on a platter and serve.