- 1 COBS Turkish Bread
- 200g smoked salmon
- ½ cup smooth fat-free cream cheese
- 2 Tbsp capers (optional)
- 3 Tbsp Red Onions (optional)
- 2 Tbsp Micro Greens (optional)
Cut the Turkish Bread into slices approximately ¼ inch thick. Lightly toast both sides. Allow to cool about 3-4 minutes. Slice or spread cream cheese over each piece of toast. Cut salmon into toast-size pieces and place over cheese. Garnish with capers, red onions or micro greens.