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Whip up a delicious festive snack with these zesty smoked salmon and tzatziki crisp breads.
Preparation Time : 15
Cook Time : 10
Total Time : 25
2 large pita breads, cut into 8cm pieces
Olive oil spray
200g Coles Brand tzatziki dip
400g smoked salmon slices
1 tablespoon olive oil
1 tablespoon lemon juice
2 baby fennel, finely shaved, fronds reserved
1/2 red onion, finely shaved
Preheat oven to 180C. Place the pita pieces in a single layer on a large baking tray. Lightly spray with olive oil spray. Bake, turning occasionally, for 5-6 mins or until lightly golden and crisp. Set aside on the tray to cool completely.
Place pita on a work surface. Top with tzatziki and salmon.
Combine the olive oil and lemon juice in a large bowl. Whisk to combine. Add the fennel and onion and toss to combine. Season.
Spoon the fennel mixture over the salmon. Sprinkle with fennel fronds. Arrange on a serving platter.
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