200g Creme Fraiche
100g Smoked Salmon trimming can be used
1 Iceburg Lettuce
Sprigs of fresh mint
250g of strawberries
Placed shredded lettuce in the bottom of a sundae glass
Place a layer of smoked salmon cut into pieces on top
finely chop mint and mix with creme fraiche.
Roughly chop strawberrys and gently fold into creme fraiche
Spoon this into glasses over salmon
Decorate with a whole strawberry and a sprig of mint, chill well and serve with brown bread.
