160g Gouda, grated
100g smoked salmon cut into 8 thin slices
8 teaspoons crème fraîche
4 chives, chopped finely
1. Preheat the oven to 200C/400F/Gas 6.
2. Make the gouda crisps. Line a baking tray with parchment paper. Place 8 small bundles of grated gouda on the parchment making sure they are ½ inch apart. Bake for 5 minutes until bubbly (they will spread out quite a lot). Remove from the oven and leave to cool.
3. When the gouda crisps are cold, lift them gently from the parchment paper wth a spatula or palette knife. Use immediately or store in an airtight container for up to 3 days until ready to use.
4. Just before serving, mix the crème fraîche with the chopped chives. Place the gouda crisps on a serving plate, top each with a spoon of chive cream and place a thin fold of smoked salmon on top.
Recipe tip: If you make the gouda crisps ahead of time, refresh them for 1 minute in a hot oven to crisp them up.
WHERE TO SOURCE KERRY INGREDIENTS
You’ll find a directory of producers here where you can find the products to use in this recipe.