Smoked Salmon Sourdough with Lemon and Herb Rodda’s Clotted Cream and Pickled Fennel
Cut sourdough into slices and lay on a board (you can pop these in a preheated oven at 180C for 10-15 minutes if you prefer it toasted and crunchy) For the
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Ingredients
- 1 sourdough loaf
- 1 fennel – thinly sliced and leaves saved for the cream
- 2 tbsp white wine vinegar
- 2 tbsp caster sugar
- Salt
- pepper
- 227g Rodda’s clotted cream
- ½ zest and juice of a lemon
- 180g sliced smoked salmon
- Watercress and cucumber to serve
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