Smoked salmon scrunchies

Serves 4

These are simply fabulous and you can fill them with anything you like. In this recipe, I have chosen smoked salmon which is rich in omega 3 oils. Other tried and tested fillings are cheese and herb, prawn and ginger,
sun-dried tomato and basil.

Preparation time: 15 minutes
Cooking time: 12 minutes

What do you need?

6 medium slices Brace’s white or wholemeal bread
100g smoked salmon
Freshly ground black pepper
1 teaspoon chopped dill or chives
Olive oil for brushing
Garnish:
2 tablespoons low-fat Greek yoghurt
1 tablespoon chopped cucumber
1 teaspoon chopped dill or chives
A few prepared salad leaves

Let's make it

Preheat the oven to gas mark 6, 200c, 400f.
Using a small pastry cutter, cut four circles of bread out of each slice; use the off-cuts to make breadcrumbs as they freeze well.

Divide the salmon between 12 circles, placing it in the centre of each one. Top with some freshly ground black pepper and the chopped dill or chives.

Dampen the edges with water, place another circle on top and press the edges together so that the salmon is sealed.

Brush the finished scrunchies with olive oil on both sides. Place in the oven and bake for about 12 minutes, until golden.

Meanwhile, prepare the garnish. Mix together the yoghurt, chopped cucumber and dill or chives.

To serve, place a few salad leaves on serving plates. Arrange the scrunchies and add a small spoonful of the yoghurt.