Mini salmon, pea and mint tartines
- Preparation and cooking time
- Total time
- Easy
- Serves 10
Skip to ingredients
- 4 slices rye breadlightly toasted
- 200g frozen peasbut not cooked
- 75g half-fat crème fraîche
- 1 tbsp mint sauce
- 1 tbsp lemon juice
- 100g pack smoked salmonsnipped into strips
- 1 punnet salad cress
Nutrition:
- kcal68
- fat1.9g
- saturates0.9g
- carbs6.8g
- fibre2g
- protein4.9g
- salt0.7g
Method
step 1
Slice each toasted slice of rye bread into 4 fingers, then cut in half to make 32 in total. Arrange over boards or platters for serving.
step 2
Drain the peas well, then tip into a bowl with the crème fraîche, mint sauce, lemon juice and plenty of freshly ground black pepper. Use a potato masher or fork to mash everything together to a rough crush (or pulse in a food processor for speed).
step 3
To serve, spread a little of the crushed pea over each rye finger, top with a ruffle of salmon and snip over the cress.
