- 0:15 Prep
- 6 Servings
- Easy
Featured in
Smoked salmon recipes, Lunch recipes
Ingredients
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125g creme fraiche
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Red Tabasco pepper sauce, to taste
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Salt & freshly ground black pepper
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1 900g pkt rye bread (Riga Brand)
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1 200g pkt smoked salmon portions (Springs brand), flaked
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1/2 bunch (about 60g) watercress, leaves picked
Method
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Step 1Combine the creme fraiche and Tabasco sauce in a small bowl. Taste and season with salt and pepper, and stir to combine.
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Step 2Use a serrated knife to cut the crusts from the bread. Place the bread in a single layer on a clean work surface. Spread the creme fraiche over half of the bread slices, top with salmon, watercress and remaining bread. Cut each sandwich in half lengthways and serve immediately.
Nutrition
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2106 kj
Energy
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13g
Fat Total
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6g
Saturated Fat
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22g
Protein
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1072.06mg
Sodium
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4g
Carbs (sugar)
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69g
Carbs (total)
All nutrition values are per serve
Notes
Storing: Cover with a damp towel to prevent them from drying out. Cover tightly with plastic wrap and set aside in a cool place for up to 1 hour.
- Author: Rodney Dunn
- Publication: Australian Good Taste
Source: taste.com.au
