You will need
250g hot kiln smoked salmon
125g Philadelphia, or other cream cheese
2 tablespoons crème friache
4 slices Warburtons Seeded Batch
Ground black pepper
A handful of fresh chives, roughly chopped
Lemon wedges, for squeezing
Make it
5 minutes | Serves 2
- In a bowl, mix together the cream cheese and crème fraiche, then spread this onto four slices of delicious toasted Warburtons Seeded Batch.
- Divide the smoked salmon between the four slices of Warburtons Seeded Batch and lie on top of the cream cheese.
- Add a squeeze of lemon juice, some chopped chives and some freshly ground pepper.
- Slice each into two before serving. Enjoy!
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