Smoked Salmon Tartine Recipe With Pea and Mint

Mini salmon, pea and mint tartines

  • serves 10
  • A little effort

These mini salmon, pea and mint tartines are a great make-ahead canapé You can assemble these about 30 minutes ahead and leave at room temperature



  • rye bread 4 slices, lightly toasted
  • frozen peas 200g, but not cooked
  • half-fat crème fraîche 75g
  • mint sauce 1 tbsp
  • lemon juice 1 tbsp
  • smoked salmon 100g pack, snipped into strips
  • salad cress 1 punnet


  • 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.

Nutritional Information

  • Kcals 68
  • Fat 1.9g
  • Saturates 0.9g
  • Carbs 6.8g
  • Fibre 2g
  • Protein 4.9g
  • Salt 0.7g