Recipe of the day: Smoked salmon and coriander pesto flapjacks

Swap out the usual salmon bagel for these heart-shaped flapjacks topped with salmon, chilli-coriander cream cheese and pomegranate.


1 tub (175g) PnP medium fat plain cream cheese

½ jar (60g) PnP Pesto Princess Coriander & Chilli Pesto

1 packet (8s) PnP plain flapjacks

1 packet (100g) PnP Fishmonger’s Norwegian Salmon Ribbons

Pomegranate rubies

Chopped chives


Combine cream cheese and pesto and mix well.

Set aside.

Arrange flapjacks in a single layer.

Cut out shapes using a heart-shaped cookie cutter.

Toast according to package instructions.

Spread with a generous amount of the cream cheese mixture.

Top with salmon ribbons, pomegranate rubies, chopped chives and serve.

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