Smoked Salmon Pyramids with Grilled Artichoke Dip


Using an Egg Cup or Aperitif glass, line with plastic Wrap. Layer the sides with Smoked Salmon. Then place ½ tsp of Summer Fresh Grilled Artichoke Dip and 2 Tbsp of Cooked Rice. Fold over the remaining side to seal the cup. Place in fridge for 30 minutes. Garnish with a chive.

Recipe compliments of Summer Fresh Salads