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Smoked salmon tapas board

Recipe from: 22 March 2012
salmon tapas board

Ingredients 8
Servings 2
Time 00:10


  • 150-200
    smoked salmon
  • 1/2
    smooth fat-free cottage cheese
  • 1
    creamed horse-radish
  • 2
    basil, coriander or watercress pesto
  • 1
    avocado, peeled and roughly chopped
  • 1
    lime, cut into wedges
  • 2
  • 2
    wholewheat pitas


Pre-heat oven to the grill setting. Microwave pitas for 1-2 minutes or until just thawed if using frozen.

Mix together the cottage cheese and horseradish and pour into a small bowl.

Arrange all the remaining ingredients on a platter in small serving dishes. Squeeze a little lime juice over the salmon and the avocado.

Place the pitas under the grill for about 2 minutes on each side, until warmed through and just starting to crisp on the outside.

Cut into two halves and then stuff each half with an assortment of the ingredients and enjoy.

Reprinted with permission of Sarah Graham. To view Sarah Graham's blog. Click here.


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