Hot Smoked Salmon, Bocconcini and Dill Jaffle
Fix yourself up something healthy with this delightful jaffle.
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Ready Time
15 mins
15 mins
Preparation
8 mins
8 mins
Cooking
7 mins
7 mins
Serves
4
15 mins
Ready Time
Ready Time
8 mins
Preparation
Preparation
7 mins
Cooking
Cooking
4
Serves
Serves
Ingredients
- 200g hot smoked salmon, skin removed and flaked
- 1 tablespoon chopped fresh dill
- 2 teaspoons chopped capers
- ½ small red onion, finely diced
- 2 teaspoons grated horseradish
- ¼ cup crème fraiche
- Freshly ground black pepper
- Softened butter
- 8 slices multigrain bread
- 12 small bocconcini balls, halved
Mixed leaf salad and lime wedges to serve
Method
- Combine salmon, dill, capers, onion, horseradish and crème fraiche in a bowl and season with freshly ground black pepper.
- Preheat jaffle maker until green light switches on.
- Butter one side of each slice and place bread, buttered side down. Spread salmon mixture evenly over 4 slices and scatter 4-6 bocconcini halves over the top of each. Cover with remaining bread, making sure the buttered side is facing up.
- Place into jaffle maker, close lid shut and cook 3 minutes or until bread is golden and crisp.
- Serve hot with mixed leaf salad and lime wedges.
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