- 2 x 150g Huon Wood Roasted Salmon, flaked
- 200g Brie
- 1 Cup Bechamel Sauce
- 1 tbsp Dijon mustard
- 1 Cup Dill pickles, sliced
- 1 Continental loaf, thickly sliced
- 100g Unsalted butter
Mix the Dijon mustard through the bechamel until well combined.
Spread each slice of bread with butter and place into a hot fry pan butter side down.
Evenly spread the Huon Wood Roasted Salmon onto each slice with a spoon full of bechamel, sliced brie and dill pickles. Finally, top with remaining bread.
Carefully turn over and continue to toast until warmed through and cheese has melted.
Serve with light salad and extra dijon mustard.