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    You will need

    250g hot kiln smoked salmon

    125g Philadelphia, or other cream cheese

    2 tablespoons crème friache

    4 slices Warburtons Seeded Batch

    Ground black pepper

    A handful of fresh chives, roughly chopped

    Lemon wedges, for squeezing

    Make with

    Seeded Batch 400g

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    Make it

    5 minutes | Serves 2

    1. In a bowl, mix together the cream cheese and crème fraiche, then spread this onto four slices of delicious toasted Warburtons Seeded Batch.
    2. Divide the smoked salmon between the four slices of Warburtons Seeded Batch and lie on top of the cream cheese.
    3. Add a squeeze of lemon juice, some chopped chives and some freshly ground pepper.
    4. Slice each into two before serving. Enjoy!