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Smoked-salmon & tomato tartines

Just the thing for a light summer lunch!

Total Time:



  • 4 large or 8 small slices pumpernickel bread
  • ¼ cup red-wine vinegar
  • 2 tsp sugar
  • 2 tbsp water pinch of salt
  • 2 shallots, very thinly sliced
  • 110g cream cheese, softened
  • 3 plum tomatoes, thinly sliced
  • 220g sliced smoked salmon
  • 30g goat’s cheese, crumbled
  • ½ cup watercress, trimmed


  1. Lightly toast bread.
  2. In a small microwave-safe bowl, stir together vinegar, sugar, water and salt.
  3. Add shallots, stirring to combine. Microwave on high for 2 to 3 minutes or until shallots are al dente. Drain and let cool.
  4. Spread cream cheese on each slice of bread. Top with tomatoes. Divide salmon, then shallots, among bread slices. Top with goat’s cheese and watercress.

EACH SERVING About 1 300kJ, 18g protein, 26g carbohydrate, 15g total fat (8g saturated), 3g fibre, 48mg cholesterol.

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