Strawberry and smoked salmon on brioche
( SERVES 24 )
Photo by Babiche Martens
Makes approximately 24.
- Preheat oven to 180C. Slice the bread and cut into squares. Put on a tray and toast until golden - about 5 minutes.
- Arrange the salmon on each, top with a small spoonful of crème fraiche, some slices of strawberry and a grind of black pepper.