Olive Magazine
Smoked Salmon Tartine Recipe With Pea and Mint

Mini salmon, pea and mint tartines

Published: November 26, 2015 at 9:09 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 10

Assemble crushed peas and smoked salmon on rye bread fingers for the easiest make-ahead canapés

Nutrition:
NutrientUnit
kcal68
fat1.9g
saturates0.9g
carbs6.8g
fibre2g
protein4.9g
salt0.7g
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Ingredients

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

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.

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