Sensational salmon starters...
Prep time:15 mins
Cook time:2 mins
- 210g can John West Red Salmon, drained and flaked
- 2 soft boiled eggs, diced
- 1 tablespoon capers
- 1 tablespoon chopped fresh dill
- 1 tablespoon sour cream
- 1 baguette, cut into 1cm rounds
- Lemon olive oil
- Fresh dill for garnish
In a medium bowl combine flaked John West Red Salmon, eggs, capers, dill and sour cream.
Brush baguette rounds lightly with lemon olive oil and place on an oven tray. Cook under a preheated grill until lightly browned.
Allow toasts to cool; top with spoonfuls of the salmon mixture. Garnish with dill and serve.
Lemon olive oils are available from most gourmet food stores and some supermarkets.