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.