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Smoked salmon on chicory leaves
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75g Heston from Waitrose vanilla mayonnaise
75ml sour cream
1 packet of Heston from Waitrose tea-smoked salmon, diced
2 tsp finely chopped dill
20 chicory leaves, washed
Dill sprigs to garnish
1. Mix the vanilla mayonnaise with the sour cream and add the chopped salmon. Add the chopped dill and stir to combine.
2. Place a teaspoonful of the mixture in one end of the chicory leaves and garnish with a little sprig of dill.
Typical values per serving:
|Salt||0.2g per serving (making 20)|
This recipe was first published in August 2012.