PREPARATION: 10min ~ COOK: 15min ~ READY IN: 30min
- Pre heat oven to 150 degrees celsius.
- Slice the sourdough into thin slices and cut into rounds with a biscuit cutter. Place onto a lined baking-tray drizzled with oil. Bake approximately 15 minutes or until crispy.
- In a bowl combine smoked salmon cream cheese, a generous squeeze kewpie mayonnaise, half a tub of crème fraîche, finely diced chives, chopped dill and smoked salmon. Season with salt.
- Place into a piping bag and pipe onto toasted rounds and top with micro herbs.