- 250g Reserve Selection Honey Cured Hot Smoked Salmon
- 150g Pyengana Cheese
- 5 Slices of pumpernickel
- 50g Tasmanian Honey to serve
Preheat oven to 120 degrees. Crumble the pumpernickel onto a tray lined with baking paper. Using a low to moderate oven toast the crumbed pumpernickel until dry then remove and set aside.
For the crisps grate a small amount of Pyengana cheese in the rough shape of your crisps onto a lined baking tray as a base. Layer some of the crumbled pumpernickel on top of the cheese and then grate a little more Pyengana to melt through the crumbs and bind together.
Place the crisps back into the oven at 160c for 5-7 minutes, watching it closely to seek a light brown toasted colour. Remove from oven, press down lightly with the back of a spoon on the lightly cooling crisps to help them set
Using a spatula/pallet knife carefully lift each crisp off the baking paper when cool. Arrange on serving platter with flakes of Reserve Selection Honey Cured Salmon on top of each crisp to serve. Drizzle the flaked salmon with a small amount of honey just before serving.
This serving suggestion was created by our very own chef and Victorian Sales Representative, Simon Smits.