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Smoked salmon tartines served on a plate

Smoked salmon tartines

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

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

Nutrition: Per serving
NutrientUnit
kcal225
fat14g
saturates8g
carbs12g
sugars1g
fibre2g
protein12g
salt1.3g
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Ingredients

  • 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

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.

Goes well with

Recipe from Good Food magazine, February 2020

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