Serves
2
Prep Time
10 minutes
Cooking Time
5 minutes
Ingredients
- ½ cup ricotta
- 1 teaspoon finely grated lemon zest
- 1 tablespoon finely chopped fresh chives
- 4 slices sourdough bread
- Extra virgin olive oil, for brushing
- 200g can John West Salmon in Springwater
- ½ cup watercress
Method
STEP 1Combine ricotta, lemon zest and chives, season to taste and set aside.
STEP 2
Brush bread slices with oil and cook on a chargrill plate or griddle pan to lightly chargrill.
STEP 3
Spread ricotta mixture on bread, top with John West Salmon and watercress. Serve with lemon wedges.
Tips
Sourdough is a nutritious low GI bread choice. Live cultures used in the traditional preparation of sourdough helps for nutrients to be more easily absorbed.