Ingredients
- 75g/3oz ricotta cheese
- 30ml/2 tbsp lemon mayonnaise
- 15ml/1 tbsp fresh chives, snipped
- 6 thin brown bread, toasted
- 150g/5oz boneless Scottish salmon joint, lightly poached, skinned and flaked
- fresh dill sprigs, to garnish
- pared lemon rind, to garnish
Method
- Mix the cheese with the mayonnaise and chives.
- Cut toast into 20 crustless squares and spread with cheese mixture.
- Top with the salmon and garnish with dill and lemon.
Notes
Second recipe on the same card: Pesto Tomato Bites (Makes 20) — 75g ricotta cheese, 10ml/2 tsp pesto sauce, 20 Rochelle Savoury Biscuits, 10 cherry tomatoes halved, fresh parsley sprigs to garnish. Method: Mix the cheese and pesto. Spread on the crackers; top with the tomatoes and parsley.