Smoked Salmon Festive Sandwich

INGREDIENTS

• 7 oz (200g) Smoked Salmon from Bakkafrost
• 7 oz (200g) fresh salmon
• 3.5 oz (100g) crème fraîche
• 3.5 tbsp (100ml) double cream (or heavy cream)
• 2 tsp finely chopped chives or dill
• Sea salt (or kosher salt) to taste
• Brown bread toasts
• Fresh sprigs of dill or chive flowers to garnish

INSTRUCTIONS

Step 1

Preheat oven to 400°F/ 200°C.

Step 2

Roast fresh salmon on a lined baking sheet, season lightly, and cook for about 20 minutes.

Step 3

Remove skin when cooked.

Step 4

Blend roasted salmon with crème fraîche and double cream until smooth. Fold in finely chopped chives or dill and a pinch of salt.

Step 5

Fill a piping bag with a plain nozzle and chill in the fridge for at least 1 hour.

Step 6

Lay out a rectangle of cling film or parchment paper for the smoked salmon wrap.

Step 7

Place smoked salmon slices lengthwise, overlapping to make a solid rectangle.

Step 8

Pipe a line of filling near one edge of the smoked salmon rectangle. Use the film or paper to roll smoked salmon over the filling, making a neat roll. Twist ends tightly to secure and chill for 1 hour to set.

Can be made a day ahead, perfect for holiday prep!

For Christmas party canapes, cut into thin bite-sized rounds and serve on toasts topped with festive garnish.

For a starter, cut longer rolls and serve with a fresh salad, capers, cornichons.