Jamie Oliver

Smoked salmon, horseradish and cress toasts

This flavour combo is a classic

Smoked salmon, horseradish and cress toasts

Serves 4
Cooks In10 minutes
DifficultySuper easy
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  • ½ teaspoon creamed horseradish
  • ½ small tub crème fraîche
  • 1 small pinch sea salt
  • 1 small pinch freshly ground black pepper
  • 1 squeeze lemon juice
  • 1 loaf ciabatta
  • extra virgin olive oil
  • 300 g smoked salmon , from sustainable sources, ask your fishmonger
  • ½ punnet cress
  • extra virgin olive oil
  • 1 squeeze lemon juice
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  1. There are certain winning combos that work every time; best friends that will never let you down and give you big bang for your buck. This recipe is easy to scale up so adapt it for however many people you’ve got coming round.
  2. Add ½ a teaspoon of creamed horseradish to ½ a small tub of crème fraîche. Sprinkle in a small pinch of sea salt and freshly ground black pepper and a squeeze of lemon juice then mix well. Taste to check its hot enough. Cut a loaf of ciabatta into 1cm thick slices, toast or griddle them then drizzle over a little extra virgin olive oil. Top with waves of smoked salmon (a 300g pack is perfect here) Add a dollop of horseradish crème fraîche to each toast then snip over ½ a punnet of cress. Finish with a tiny drizzle of extra virgin olive oil and a little squeeze of lemon juice. Delicious.


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