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Cajun salmon toasts
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1 tsp cajun seasoning
280g pack Waitrose Boneless Scottish Salmon fillets, skinned
250g cherry tomatoes
Handful of wild rocket
4 slices sourdough, toasted
2 tbsp half fat crème fraÎche
1. Preheat the oven to 200°C, gas mark 6.
2. Sprinkle the cajun seasoning over the salmon and place in a greased roasting tin with the tomatoes, then bake for 15 minutes until cooked through.
3. Place the rocket on the sourdough and add the tomatoes, crushing slightly with a spoon. Break the salmon into large flakes and place on top. Add a spoonful of crème fraÎche and drizzle over any juices.
Typical values per serving:
This recipe was first published in April 2016.