perfect for sharing
An Easter snack perfect for parties or sharing with family and friends.
Allergens
Utensils
Tags
Baguette
2 unit(s)
Smoked Salmon
100 grams
Cream Cheese
48 grams
Creme Fraiche
110 grams
Scallion
2 unit(s)
Pepper
to taste
Salt
to taste
Oil
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Cut the baguette widthways at an angle into 2cm slices.
- Trim and thinly slice the scallion.
- Lay the bread slices onto a baking tray.
- Drizzle with oil and season with salt and pepper.
- Toast until golden brown, 8-10 mins.
- In a bowl, mix the cream cheese, creme fraiche and half the scallion. Season to taste with salt and pepper.
TIP: Keep an eye on them so they don't burn!
- Spread the cream cheese mix on the crostini.
- Tear the salmon into smaller pieces and divide between the crostini. IMPORTANT: Wash hands and utensils after handling raw salmon.
- Top with the remaining scallion.
2428
kJ
Energy (kJ)
580
kcal
Energy (kcal)
23.3
g
Fat
12.7
g
of which saturates
63.3
g
Carbohydrate
4
g
of which sugars
3.1
g
Dietary Fiber
27.9
g
Protein
0
mg
Cholesterol
3.16
g
Salt
