Love Food Hate Waste. Great with any topping to clear your cupboards and fridge out before the busy festive period!
- Irwin’s Wheaten Bread
- Cream cheese
- Smoked salmon
- Crushed sea salt
- White pepper
- Fresh fennel sprig
- Watercress – to serve
Main InstructionsBack To All Recipes
- Chop your fennel finely and add a little white pepper. Dust this onto a chopping board and dip your salmon in the mixture. Now roll your salmon and keep chilled.
- Using a kitchen peeler create ribbons by peeling the cucumber lengthways. Place the ribbons in a colander and sprinkle with crushed sea salt. Leave for ten minutes and squeeze out the excess juice.
- Toast slices of Irwin’s Wheaten Bread and cut into batons. Spread with a layer of chilled cream cheese. Place the cucumber on the wheaten bread then add the salmon on top.
- Garnish with watercress and a slice of lemon. Delicately divine, this dish is also brilliant as an easy starter to a main meal.