Remove the skin and any bones from the salmon then
Finely dice. Put in a bowl with the vanilla, vodka, oil, chives,
Juice and zest. Mix to combine, cover then leave in the fridge
For an hour.
Just before serving, add the cucumber then season.
To make the melba toast, preheat oven to 160C. Remove
Bread crusts and either cut into quarters or circles using a
Cutter. Bake in the oven until dry and crisp. Spread the toast
With creme fraiche then top with the salmon.
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