Smoked Salmon Ciabatta
with Dill and Black Pepper Cream Cheese | Serves 2
A classic combination of smoked salmon and cream cheese, layered with dill on a ciabatta.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½ bunch(es)
Dill
100 grams
Cream Cheese
(Contains Milk)
1 sachet(s)
Cracked Black Pepper
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
80 grams
Smoked Salmon
(Contains Fish)
Nutritional information
Utensils
Instructions
a) If you don't have a toaster, preheat your grill to high.
b) Roughly chop the dill (stalks and all - see ingredients for amount). TIP: Keep the other half of the dill for another recipe.
c) Pop the cream cheese into a medium bowl.
d) Stir the cracked black pepper and half the chopped dill into the cream cheese.
a) Halve the ciabatta.
b) Toast in your toaster until golden. Alternatively, grill on the top shelf until golden, 2-3 mins.
c) Once toasted, share the ciabatta halves between 2 plates and spread the dill cream cheese evenly over each half.
a) Pull the smoked salmon apart into large pieces and layer on top of the cream cheese.
b) Sprinkle over the remaining chopped dill.
c) Eat your ciabatta either open or closed - up to you.
Enjoy!
