• 200 g spelt and sunflower bread or other rustic bread
  • 100 g bag watercress spinach and rocket salad or similar
  • 12 g fresh dill, washed and snipped, plus extra to garnish
  • 3 tbsp readymade honey mustard dressing
  • 120 g readymade good-quality smoked salmon pâté
  • 1 lemon, zested and cut into wedges to serve


  1. 1

    Cut 12 slices from the loaf and lightly toast both sides under a medium grill.

  2. 2

    Put the salad leaves in a bowl with the dill and dressing. Toss well.

  3. 3

    Spread the toasts with the pâté, garnish with the extra dill, lemon zest and freshly ground black pepper. Serve with the salad and lemon wedges.

Nutritional Details

Each serving provides
  • Energy 586kj 140kcal 7%
  • Fat 5.6g 8%
  • Saturates 1.7g 9%
  • Sugars 2.5g 3%
  • Salt 0.62g 10%

% of the Reference Intakes

Also in these Scrapbooks

Back to top