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Senin, 11 April 2011

Mini pikelets with smoked salmon and creme fraiche

Ingredients

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
24

Senin, 11 April 2011

Mini pikelets with smoked salmon and creme fraiche

Ingredients

Method

Makes