1 tin of Scout Wild Pink Salmon

4 medium-large ripe peaches or nectarines

1 large burrata

1 cup of fresh basil, Thai, Purple or Italian

2-3 tbsps of hot honey

A generous amount of high-quality olive oil

2 lemons’ worth of juice

A pinch of crunchy sea salt

Crusty bread on the side

1. Gather your ingredients in front of you, alongside your serving platter.  
2. Using your hands, rip apart the peaches, burrata and fresh basil and assemble on your plate.
3. Generously spread Scout Wild Pink Salmon on top of the fresh ingredients. Reserve the tin’s juices.
4. Drizzle hot honey, olive oil, lemon juice and juices from the tin on top.
5. Sprinkle with a generous amount of salt and serve alongside a big hunk of crusty bread.