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smoked salmon toasts
Dainty bite sized toasts, topped with mouthwatering smoked salmon and crème frâiche, a perfect gluten free starter.
Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.
- Serves: 2
- Preparation time: 10 minutes
- Cooking time: 5 minutes
ingredients
- 2 DS-gluten free brown ciabatta rolls ,
- 4cm Cucumber , (1½ inches) finely cubed
- Smoked Salmon , cut into strips
- Creme Fraiche ,
- Black Pepper , cracked
- Dill , fresh
- Lemon , wedges
method
1. Toast the bread hearts on both sides under the grill. Remove the rounded edged from the end of the rolls and slice each roll into 4, toast on both sides.2. Top with slithers of smoked salmon, diced cucumber and a whirl of crème frâiche, place on the plates and garnish with a sprig of dill and a lemon wedge, topped with cracked black pepper.
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