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
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
- 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.
- Season, then scatter over the chopped chives and primrose flowers.
Recipe from bbcgoodfood.com