400g Huon premium Hot Smoked salmon
2 tbsp.lemon juice
¾ cup crème fraiche (whisked until thick)
1 tbsp.fresh tarragon (chopped)
1 tbsp.chives (snipped)
to taste salt and pepper
1 cup mixed salad leaves
2 small brioche buns (sliced and toasted)
½ tbsp.baby capers
1 tsp sage flowers (optional)
- Flake the salmon flesh into a bowl and combine in the lemon juice, a half cup of crème fraiche and the chopped herbs. Season well and refrigerate until required.
- Spread the salmon mixture onto the toasted brioche slices and present with a little extra crème fraiche, mixed greens, capers and sage flowers.