Mini pikelets with smoked salmon and creme fraiche

Cooking Fish Mini pikelets with smoked salmon and creme fraiche

With the Christmas party season upon us, take a few shortcuts with some supermarket finds and let our creative touches make them special!

Lables: Peanut free Shellfish free Tree nut free
  1. Mix together creme fraiche, horseradish, Tabasco and juice. Spoon a little on each pikelet, top with salmon and garnish with cress. Serve with drinks.

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200ml creme fraiche
2 tsp horseradish cream
Dash of Tabasco
1 tbsp lemon juice
2 packets mini pikelets*
120g smoked salmon, sliced into ribbons
Mustard cress, to serve

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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