SMOKED SALMON ON PUMPERNICKEL

METHOD

Step 1

Mix horseradish crème with crème fraîche in small bowl. Transfer to piping bag.

Step 2

Portion each slice of salmon into 3 strips.

Step 3

To assemble, pipe crème fraîche on pumpernickel, top with smoked salmon and selection of garnishes.

Ingredients:

• 250g Tassal Smoked Salmon
• 250g mini pumpernickel rounds
• 20g horseradish crème
• 200ml crème fraîche
• 1 French breakfast radish, finely sliced
• 3 caperberries, halved
• 3 quail egg, soft boiled, halved
• 3 pickled mini onion, halved
• 100g red onion, finely sliced
• fresh herbs to garnish