Ingredients:
200 g creme fraiche
100 g smoked salmon
1 iceberg lettuce
6 sprigs fresh mint, 4 leaves reserved for garnish
250 g strawberries, 4 reserved for garnish
Directions:
Placed the shredded lettuce in the bottom of 4 sundae glasses and top with a layer of smoked salmon, cut into pieces.
Finely chop the mint and mix it with the creme fraiche; roughly chop strawberries and gently fold them into the creme fraiche; and spoon this into the glasses over the salmon.
Decorate each starter with a whole strawberry and a sprig of mint, chill well and serve with crispy white rolls.
Servings: 4
Time preparation: 10 min.
Time total: 10 min.