Ingredients
300 g | Salmon (Main) |
1 | Vanilla pod, or 1 tsp of vanilla paste |
2 Tbsp | Vodka |
1 Tbsp | Olive oil |
2 Tbsp | Chives, finely sliced |
2 | Limes |
5 cm | Cucumbers, deseeded and finely diced |
1 to taste | Salt & freshly ground pepper |
1 to serve | Creme fraiche |
4 slices | Toast bread slices, (white) |
Directions
- Remove the skin and any bones from the salmon then finely dice. Put in a bowl with the vanilla paste, vodka, oil, chives, juice and zest of 1-2 limes. Mix to combine, cover then leave in the fridge for an hour.
- Just before serving, add the cucumber then season.
- To make the melba toast, preheat oven to 160C. Remove bread crusts and either cut into quarters or circles using a cutter. Bake in the oven until dry and crisp. Spread the toast with creme fraiche then top with the salmon.