Wholegrain scone: 1 small (30 g), Smoked salmon: 20 g (1 oz), Cream cheese (low-fat): 20 g (1 tbsp), Fresh dill: 2.5 g (1 tbsp, chopped)
Wholegrain scone: 1 small (30 g), Smoked salmon: 20 g (1 oz), Cream cheese (low-fat): 20 g (1 tbsp), Fresh dill: 2.5 g (1 tbsp, chopped)
1. Warm scone: Lightly warm 1 small wholegrain scone. 2. Spread cream cheese: Spread 20 g cream cheese on top. 3. Add salmon: Top with 20 g smoked salmon. 4. Garnish: Sprinkle with 2.5 g fresh dill. 5. Serve immediately.
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