Skip to main content

Round Rosemary Focaccia with salmon, tomato, onion, cress

Cooking Time

25 mins

Serving Suggestion

1 person

Difficulty

Allergy information

  •  
  •  

Tags

Lunch

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.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Salmon "gravad lax"
Mini truss tomatoes
Green herbs
Spring onion or scallion
Cress

Find out more

Have any questions about the recipes?