Ingredients
- 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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Method
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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