After a breakfast of croissants, stocking opening and snacking on multiple treats, we don’t normally need much more for Christmas day lunch than a big plate of smoked salmon to share.

Father Christmas (thanks Mr Rigg’s mommy) sent us a gorgeous side of smoked salmon, and what couple be easier than thinly sliced seeded rye bread, thinly smeared with salty butter and spritzed with lemon juice.

Sometimes I like to grate a little lemon zest over the top, but this time I took some inspiration from my new Jamie’s 30 Minute Meals book and sprinkled over some crisp green cress. 

That little bit of greenery helped lift my feelings after so much rich and sugary food.

All helped down with a nice glass of special fizz, bought all the way back from a holiday in the Loire Valley.

13/01/11 – somehow this post was published as January 2010…rather than January 2011 – I just found it in the wrong place!

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