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Mini-bouchée Lisse with smoked salmon and tomato

  • Mini-bouchées
  • 150 gr sour cream 
  • 70 gr sliced smoked salmon
  • salt
  • pepper
  • chopped parsley
  • tomatoes
  1. Refresh the Mini-bouchées in a preheated oven at 170°C for about 7 minutes. Remove from oven and   cool.
  2. Mix 150 gr sour cream with 70 gr sliced smoked salmon. Season with salt and pepper, chopped parsley and diced tomatoes.
  3. Divide the mixture over the mini-bouchées and decorate with pieces of salmon, tomato and parsley.