Goats Cheese with Jalapeno Smoked Salmon bruschetta
60g Goats Cheese
80g Ocean Blue Jalapeno Sliced Smoked Salmon
6 snow peas, blanched thinly sliced
2 Slices sour dough bread
1 Tbls Extra Virgin olive oil
Squeeze of lemon juice
Chevril or Dill for Garnish (optional)
Toast the sourdough until golden, crumble Goats cheese over each slice of toasted sourdough, top with snow peas sprouts and finish with sliced smoked salmon.
Mix olive oil and lemon juice together and drizzle over plate .
Finish with some cracked pepper and herbs.