Smoked salmon tartines recipe | Good Food
Grow primroses from January to April and use the flowers to make a delicious topping for these sourdough tartines. They make a lovely light lunch, starter or canapé
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Cooking tools:
- Toaster
- Chef's knife
- Cutting board
- Fork
- Measuring spoon
Ingredients
- 4 slices of rye or sourdough bread
- 100g crème fraîche
- 150g hot smoked salmon
- a few capers
- 1 pickled gherkin finely chopped
- squeeze of lemon juice
- ½ tsp chopped chives
- 8-10 organic primrose flowers (primula vulgaris) or other edible flowers
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