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Focaccine with smoked salmon and creme fraiche

You needn’t stick to salmon for these – use slivers of smoked mackerel or trout instead

Ingredients (Makes 10)

  • 10 Bertolli Parsley & Garlic Focaccine
  • 2 tbsp crème fraîche
  • 50g/2oz smoked salmon, cut into small strips
  • 10 fresh small rocket leaves
  • Freshly ground black pepper

Place the Focaccine on a chopping board or worktop, then spoon a dollop of crème fraîche onto each one.

Arrange the smoked salmon in folds on the top, then garnish with the rocket leaves. Season with a good twist of freshly ground black pepper, arrange on a platter and serve.

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