You may also like
Ingredients
- 200 g creme fraiche
- 100 g smoked salmon
- 1 iceberg lettuce
- 6 sprigs of fresh mint, 4 leaves reserved for garnish
- 250 g strawberries, 4 reserved for garnish
Method
- Placed the shredded lettuce in the bottom of 4 sundae glasses and top with a layer of smoked salmon, cut into pieces.
- Finely chop the mint and mix it with the creme fraiche; roughly chop strawberries and gently fold them into the creme fraiche; and spoon this into the glasses over the salmon.
- Decorate each starter with a whole strawberry and a sprig of mint, chill well and serve with crispy white rolls.
