Hot Smoked Salmon, Bocconcini and Dill Jaffle

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

1. Combine salmon, dill, capers, onion, horseradish and crème fraiche in a bowl and season with freshly ground black pepper.
2. Preheat jaffle maker until green light switches on.
3. 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.
4. Place into jaffle maker, close lid shut and cook 3 minutes or until bread is golden and crisp.
5. Serve hot with mixed leaf salad and lime wedges.