Smoked salmon toasts

Smoked salmon toasts


Dainty bite sized toasts, topped with mouth-watering smoked salmon and crème fraiche, a perfect gluten free starter.


2 Brown Ciabatta Rolls
1 cucumber
4 slices smoked salmon
4 tbsp crème fraîche
to taste black pepper
a little bit of dill
to taste lemon


  • Cut off the very ends of the cucumber and slice the roll into 4 horizontally, toast on both sides.
  • Dice cucumber in cubes (4cm) and wedge lemon.
  • Top with slithers of smoked salmon (cut into strips), diced cucumber and a whirl of crème fraiche, place on the plate and garnish with a sprig of dill and a lemon wedge, topped with cracked black pepper.


A serving of this recipe is suitable for a low FODMAP diet. The Schär product* used in this recipe is certified as low in FODMAPs under the Monash University Certification Programme.

*Monash University Low FODMAP Certified trademarks used under licence in the United Kingdom by Dr Schär. One serve of this product can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should not be commenced without supervision from a healthcare professional.

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