A timeless canapé from Kendra Horwood.
- Mini pitta breads
- 1 pkt smoked salmon
- 250g crème fraîche
Depending on size of your pittas, if quite thick cut in half or quarters. Top with smoked salmon, a dollop of crème fraîche and watercress to garnish.
Optional: Blinis work just as well as pitta breads.