Smoked salmon tartines

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

View original recipe on bbcgoodfood.com

breakfastbrunchlunchsnackstarter

0

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 4

Nutritional Information

Calories:225 kcal

Carbohydrate:12 g

Fat:14 g

Dietary Fiber:2 g

Protein:12 g

Saturated Fat:8 g

Sodium:1.3 mg

Sugar:1 g

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

1/2 tsp chopped chives

8-10 organic primrose flowers (primula vulgaris) or other edible flowers

Instructions

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).

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