Round Rosemary Focaccia with salmon, tomato, onion, cress
Cooking Time
25 mins
Serving Suggestion
1 person
Difficulty
Allergy information
How to make Round Rosemary Focaccia with salmon, tomato, onion, cress
1
Defrost the Round Rosemary Focaccia for at least 60 minutes and cook for 4 to 6 minutes in an oven that is preheated to 200°C.
2
Cut the Round Rosemary Focaccia into 3 slices and fill it with salmon 'gravad lax', green herbs, cress, chopped scallion, and mini truss tomatoes.
Other Ingredients
Salmon "gravad lax"
Mini truss tomatoes
Green herbs
Spring onion or scallion
Cress