Ciabatta with Hot smoked Peppered Salmon


Toasted ciabattas halves
Basil pesto mayonnaise (Mayonnaise and Basil pesto – mix to taste 4 tbsp mayo and 2 tsp pesto)
200g Scansa Trade Hot smoked Peppered Salmon, flaked
White cheddar, grated
Watercress leaves
Lime and coriander Mayonnaise

To toast the ciabatta slices in the oven:
Preheat the oven on 180˚C
Arrange the slices of Ciabatta on a baking sheet and brush the top surface of each slice with olive oil. Place the baking sheet in the preheated oven and bake for approximately 10 minutes or until the bread is golden. Let the bread cool before you add the toppings.

Spread a generous layer of Basil pesto mayo on each slice.
Top with peppered salmon, watercress leaves and grated cheddar.
Garnish with Avocado slices and squeeze some Lime and coriander Mayonnaise over it.

Serve with lightly salted Lays crisps

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