Smoked salmon, horseradish and cress toasts

Name: Smoked salmon, horseradish and cress toasts
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1/2 teaspoon creamed horseradish; 1/2 small tub crème fraîche; 1 small pinch sea salt; 1 small pinch freshly ground black pepper; a squeeze of lemon juice; 1 loaf of ciabatta; extra virgin olive oil; 300g smoked salmon from sustainable sources, ask your fishmonger; 1/2 punnet cress; 1 squeeze lemon juice

This flavour combo is a classic

10 mins

Super easy

serves 4

nutrition per serving

Calories

20%

Fat

26%

Saturates

20%

Sugars

Salt

73%

Protein

49%

Carbs

14%

Fibre

of an adult’s reference intake

Ingredients

1/2 teaspoon creamed horseradish

1/2 small tub crème fraîche

1 small pinch sea salt

1 small pinch freshly ground black pepper

a squeeze of lemon juice

1 loaf of ciabatta

extra virgin olive oil

300g smoked salmon from sustainable sources, ask your fishmonger

1/2 punnet cress

1 squeeze lemon juice

Method

These lovely little smoked salmon bites are easy, tasty nibbles, perfect for parties

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.
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.