Hot Smoked Salmon & Crispy Caper Bagel
1 bagel of your choice
⅓ cup Tatua Creme Fraiche
1 Tbsp fresh chives, finely chopped
½ tsp horseradish
1 tsp capers, drained
Handful flat leaf parsley leaves
60g hot smoked salmon, flaked
6 thin slices cucumber
- In a small bowl, combine the Tatua Creme Fraiche, chives, horseradish and salt and pepper to taste. Spread evenly over the toasted bagel halves.
- In a pan, lightly fry the capers with a drizzle of oil until crispy. Add the parsley leaves, cook for a further 30 seconds, and drain on paper towel.
- Arrange the salmon, cucumber, capers and parsley on top, and serve immediately.