Focaccine with smoked salmon and creme fraiche

You needn’t stick to salmon for these – use slivers of smoked mackerel or trout instead

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.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic

To send the comment, please type down the text in the captcha: