Smoked salmon tartines
- Miriam Nice
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Serves 4
Easy
Prep: 10 mins
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Grow primroses from January to April and use the flowers to make a delicious topping for these sourdough tartines. They make a lovely light lunch, starter or canapé
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For more inspiration, see our collection of smoked salmon recipes and guide on what to do with smoked salmon.
Ingredients
Nutrition
Units:
MetricUS
-
4 slices of rye or sourdough bread
-
100g crème fraîche
-
150g hot smoked salmon
-
a few capers
-
1 pickled gherkin
finely chopped
-
squeeze of lemon juice
-
½ tsp chopped chives
-
8-10 organic primrose flowers
(primula vulgaris) or other edible flowers
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Nutrition: Per serving
- kcal225
- fat14g
- saturates8g
- carbs12g
- sugars1g
- fibre2g
- protein12g
- salt1.3g
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Method
-
step 1
Toast the bread, then spread with the crème fraîche. Flake the smoked salmon over the top and garnish with the capers, gherkin and a squeeze of lemon juice. Season, then scatter over the chopped chives and primrose flowers (see tip, below).
RECIPE TIPS
GROWING PRIMROSES
Primroses (primula vulgaris) are tough plants that will survive drought, although they prefer moist conditions. If you’re planning on eating the flowers, source and grow organic ones to avoid consuming any of the chemicals commonly used by ornamental flower growers.
Recipe from Good Food magazine, February 2020
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