Smoked salmon tartines

• sourdough bread↗4 slices of rye or
• crème fraîche↗100g g
• hot smoked salmon↗150g g
• capers↗a few
• 1 pickled gherkin↗

  finely chopped

• lemon juice↗squeeze of
• chives½ tsp chopped tsp

  chopped

• organic primrose flowers↗8-10

  (primula vulgaris) or other edible flowers

Step-by-step instructions

1. 1

   Toast the bread, then spread with the crème fraîche. Flake the smoked salmon over the top and garnish with the capers, gherkin and a squeeze of lemon juice. Season, then scatter over the chopped chives and primrose flowers (see tip, below).