Brusche a wi smoked salmon

SERVES 8 PREP AND COOK TIME 30 MINUTES 4 rounds (320g)

Lebanese bread sea salt flakes

1 tablespoon extra virgin olive oil

250g sliced smoked salmon

cup (80g) crème fraiche 200g thin mini asparagus, trimmed, blanched and halved lengthways

¼ cup chervil leaves 2 tablespoons (40g) salmon roe finely grated lemon rind

1 Preheat oven to 180°C (160°fan-forced).

2 Brush bread lightly with oil, scatter with salt flakes. Bake for 10 minutes or until lightly browned. Turn over, bake for 3 minutes or until lightly brown on second side. Cool, then break into large pieces.

3 Top pieces of crisp bread, smoked salmon, crème fraiche, asparagus, chervil, roe and lemon rind. Not suitable to freeze or microwave.