KEY POINTS:
A savoury snack of toasted brioche and smoked salmon with a colourful strawberry twist
Makes approximately 24
1 brioche loaf
200g smoked salmon
200g crème fraiche
12 strawberries, hulled and sliced
Freshly ground black pepper
1. Preheat oven to 180C. Slice the bread and cut into squares. Put on a tray and toast until golden - about 5 minutes.
2. Arrange the salmon on each, top with a small spoonful of crème fraiche, some slices of strawberry and a grind of black pepper.
