smoked salmon toasts

Dainty bite sized toasts, topped with mouthwatering smoked salmon and crème frâiche, a perfect gluten free starter.

Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.

ingredients

Two DS-gluten free Brown Ciabatta Rolls
4 cm (1 ½ inches) of cucumber, finely cubed
Smoked salmon – cut into strips
Crème Frâiche
Cracked black pepper
Fresh dill
Lemon wedges

method

1. Toast the bread hearts on both sides under the grill. Remove the rounded edged from the end of the rolls and slice each roll into 4, toast on both sides.
2. Top with slithers of smoked salmon, diced cucumber and a whirl of crème frâiche, place on the plates and garnish with a sprig of dill and a lemon wedge, topped with cracked black pepper.