Smoked Salmon Tartines

Grow primroses from January to April and use the flowers to make a delicious topping for these sourdough tartines. They make a lovely light lunch, starter or canapé.

Prep: 10 mins
Difficulty: Easy
Serves: 4


4 slices of rye or sourdough bread
100g crème fraîche
150g hot smoked salmon
a few capers
1 pickled gherkin, finely chopped
squeeze of lemon juice
½ tsp chopped chives
8-10 organic primrose flowers (primula vulgaris) or other edible flowers


  1. Toast the bread, then spread with the crème fraîche. Flake the smoked salmon over the top and garnish with the capers, gherkin and a squeeze of lemon juice.
  2. Season, then scatter over the chopped chives and primrose flowers.

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