Ingredients

• 100g John Ross Jr smoked salmon
• 200g sour crème or crème fraiche
• 1 tsp. lemon juice
• 1 tsp. fresh chives (finely chopped)
• 1 tsp. fresh tarragon (finely chopped)
• Ground black pepper
• Fresh brown or multigrain bread cut into quarters

Preparation method

1. In a small bowl, whisk the crème fraiche and lemon juice, then set aside and keep chilled.
2. Place the smoked salmon, thinly sliced, on a platter and sprinkle over some ground black pepper.
3. Add the chives and tarragon to the crème fraiche mixture and stir.
4. Serve with the smoked salmon and fresh bread.