½ cup crème fraîche
170g smoked salmon
8 rye toasts or crackers
½ English cucumber, thinly sliced
2 medium heirloom tomatoes, sliced
3 medium-boiled eggs, halved
3 tbsp capers
Cracked black pepper
1. Spoon crème fraîche into a bowl and place on a large board or platter.
2. Arrange pickles, salmon, rye toasts (or crackers), cucumber, tomatoes, eggs, capers and lemon wedges on the platter.
3. Sprinkle the eggs with salt and pepper.
Recipe supplied by Sarah Simms Hendrix for Eating Well