Label Rouge Scottish salmon toastie with fromage frais and chives
- 250 g Label Rouge Scottish salmon fillet
- 4 slices black bread or grain bread
- 120 g fromage frais
- 1 bunch of chives
- 3 dstsps olive oil
- salt and ground pepper
Preparation : 15 min
Cooking time: 3 min
Mix the fromage frais in a bowl with chopped chives, 2 spoonfuls of olive oil, salt and pepper.
Toast the bread slices. Pre-heat the oven grill to 200°C, gas mark 6/7. Cut the salmon into thin slices and lay on an ovenproof tray covered with foil. Grill the salmon for 2 – 3 minutes.Spread the fromage frais and chive mix over the toast slices. Lay the salmon slices on top and serve immediately.