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Mini salmon, pea and mint tartines
Published: November 26, 2015 at 9:09 AM
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Serves 10
Easy
Total time: 15 mins
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Assemble crushed peas and smoked salmon on rye bread fingers for the easiest make-ahead canapés
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Ingredients
Nutrition
-
4 slices rye bread
lightly toasted
-
200g frozen peas
but not cooked
-
75g half-fat crème fraîche
-
1 tbsp mint sauce
-
1 tbsp lemon juice
-
100g pack smoked salmon
snipped into strips
-
1 punnet salad cress
Nutrition: per serving
- kcal68
- fat1.9g
- saturates0.9g
- carbs6.8g
- fibre2g
- protein4.9g
- salt0.7g
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Method
-
step 1
Slice each toasted slice of rye bread into 4 fingers, then cut in half to make 32 in total. Arrange over boards or platters for serving.
-
step 2
Drain the peas well, then tip into a bowl with the crème fraîche, mint sauce, lemon juice and plenty of freshly ground black pepper. Use a potato masher or fork to mash everything together to a rough crush (or pulse in a food processor for speed).
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step 3
To serve, spread a little of the crushed pea over each rye finger, top with a ruffle of salmon and snip over the cress.
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