Cut the gingerbread slices in half to make toasts. Add 1 tablespoon of chutney to each piece of gingerbread and top with 1 teaspoon of Saint Agur Blue Crème . Garnish the gingerbread toasts with a sprig of thyme
Cut the salmon into 8 pieces. Using a piping bag, pipe a little Saint Agur Blue Whipped onto the mini pancakes. Top each with a piece of smoked salmon. Garnish the pancake toasts with a chervil leaf and a few red berries for truly stunning smoked salmon toasts
Slice the foie gras thinly. Roughly crumble the Saint Agur Blue Cheese. Place a little foie gras on the toasted baguette slices. Add the Blue Cheese crumbles and a few red currants. Garnish the baguette toasts with a sprig of herb
150g Saint Agur Blue Cheese
150g (8tbps) Saint Agur Blue Crème
130g Saint Agur Blue Whipped
4 Slices of Gingerbread
8 Mini Pancakes
8 Slices of Seeded Baguette
8tbps Fig Chutney
160g Foie Gras
2 Slices of Smoked Salmon1 Bunch of Currants1 Sprig of ThymeSome Red Berries1 Chervil Branch
PRODUCT
View Method
Recipe Method
Cut the gingerbread slices in half to make toasts. Add 1 tablespoon of chutney to each piece of gingerbread and top with 1 teaspoon of Saint Agur Blue Crème . Garnish the gingerbread toasts with a sprig of thyme
Cut the salmon into 8 pieces. Using a piping bag, pipe a little Saint Agur Blue Whipped onto the mini pancakes. Top each with a piece of smoked salmon. Garnish the pancake toasts with a chervil leaf and a few red berries for truly stunning smoked salmon toasts
Slice the foie gras thinly. Roughly crumble the Saint Agur Blue Cheese. Place a little foie gras on the toasted baguette slices. Add the Blue Cheese crumbles and a few red currants. Garnish the baguette toasts with a sprig of herb
