Smoked salmon with potato farls and lemon creme fraicheby Brenda Stevens |
| Preperation time: 10 mins Cooking time: 5 mins Serves: 4 |
| Recipe Ingredients |
| 100g creme fraiche; zest and juice of 1 lemon; 6 potato farls, diagonally cut in half; 280g smoked salmon slices; 50g pot salmon caviar; handful of rocket to serve. |
| Recipe Method |
| Mix together the creme fraiche and the lemon
zest. Season with black pepper. Put the potato farls on a baking sheet and heat in the oven (fan 160c/ gas4) for 5 minutes. Divide onto 4 plates and top with the smoked salmon. Drizzle over some lemon juice, top with the creme fraiche and spoon over some caviar. Granish with the rocket leaves to serve. |
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