Feeds 4
4 slices of fresh crusty bread
60g of Munster with the rind removed
20ml 18% fat candia professional cream
4 slices of smoked salmon
White onion slices
Dill seeds (Or caraway seeds)
Slowly heat up your Munster & cream in a small saucepan until combined, use an immersion blender to achieve a smooth texture. Season to taste, transfer to a bowl and set aside in the fridge tightly wrapped in cling film.
Spread the Munster cream on each of the tartines, top with a smoked salmon slice, some sliced onion and garnish with dill seeds.
Broil for 4 minutes under the grill, enjoy warm with a side salad.
