Adding smoked salmon (and trout) in unexpected places...
So this was a spur of the moment creation to basically use up the half a mini baguette Mrs Pished Fish didn't want going to waste.
1/2 a staling baguette
50g truffled brie
Herbs de Provence
Drizzle of olive oil
Slice the baguette into 2cm thick rounds
Liberally spread brie (I used truffled brie 'cause thats how I roll) on the baguette slices and drizzle olive oil and a sprinkling of herbs
Bake in a 220 degree oven for 5 mins
Top with ribbons of our Little Cousin Francois trout or chunks of sweet chilli gilltong. Or both!
Add vin blanc liberally to table!