Senin, 11 April 2011

Mini pikelets with smoked salmon and creme fraiche


  • 200ml creme fraiche
  • 2 tsp horseradish cream
  • Dash of Tabasco
  • 1 tbs lemon juice
  • 2 packets mini pikelets*
  • 120g smoked salmon, sliced into ribbons
  • Mustard cress, to serve
  • Method

    1. Mix together creme fraiche, horseradish, Tabasco and juice. Spoon a little on each pikelet, top with salmon and garnish with cress. Serve with drinks.
  • Makes


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