• 300g fillet of salmon

  • Seeds from one vanilla pod or use 1 tsp of pure vanilla paste

  • 2 Tbs vodka

  • 1 Tbs olive oil

  • 2 Tbs chives, finely snipped

  • Juice and zest of one or two limes depending on size - approx 1 Tbsp of juice and 2 Tsp of zest

  • 1 x 2 inch piece of cucumber, deseeded and finely diced

  • Salt and freshly ground black pepper

  • Creme fraiche

  • Sandwich sliced white bread


  • 1.

    Remove the skin and any bones from the salmon then

  • 2.

    Finely dice. Put in a bowl with the vanilla, vodka, oil, chives,

  • 3.

    Juice and zest. Mix to combine, cover then leave in the fridge

  • 4.

    For an hour.

  • 5.

    Just before serving, add the cucumber then season.

  • 6.

    To make the melba toast, preheat oven to 160C. Remove

  • 7.

    Bread crusts and either cut into quarters or circles using a

  • 8.

    Cutter. Bake in the oven until dry and crisp. Spread the toast

  • 9.

    With creme fraiche then top with the salmon.

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