• 1 Yellow Door white soda loaf
  • 20ml olive oil
  • 100g good quality smoked salmon
  • 40g crème fraîche
  • 1 lemon, zested and juiced
  • Small handful rinsed dulse
  • Dill to garnish

Slice the soda bread into 1/2 inch slices. Cut into rounds 1.5 inch diameter.

Place on a baking tray and drizzle with olive oil. Bake in a moderate oven for 8 minutes.

When the croutes have cooled, portion the smoked salmon into 8 equal pieces and set on top of the croûtes.

To make the lemon and dulse crème fraîche:

Put the crème fraîche in a bowl. Grate the lemon and add the juice to the crème fraiche. Chop the dulse finely and add to the mix.

Spoon the mixture evenly over the smoked salmon and decorate with a sprig of dill.

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Glenarm Organic Salmon is accredited by the Organic Food Federation and Bio Suisse

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