Sea Breeze Strawberry Starter

A recipe I found on an English website, the recipe is from English chef Elizabeth Treliving who appears regularly on BBC Southern Counties Radio. She is a contract caterer for Garsons Restaurant and has written 'Fresh from the Farm'. I am posting this recipe for the 2005 Zaar World Tour. The recipe didn't actually specify how many it is to serve; my guess is four, but it depends, of course, on the size of your serving glasses. The recipe was also non-specific about how much mint was to be chopped and mixed in with the creme fraiche. Please exercise your culinary discretion!

• Ready In: 10 mins
• Serves: 4

Ingredients

• 200  g creme fraiche
• 100  g smoked salmon
• 1  iceberg lettuce
• 6  sprigs of fresh mint, 4 leaves reserved for garnish
• 250  g strawberries, 4 reserved for garnish

Directions

1. Placed the shredded lettuce in the bottom of 4 sundae glasses and top with a layer of smoked salmon, cut into pieces.
2. Finely chop the mint and mix it with the creme fraiche; roughly chop strawberries and gently fold them into the creme fraiche; and spoon this into the glasses over the salmon.
3. Decorate each starter with a whole strawberry and a sprig of mint, chill well and serve with crispy white rolls.