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Smoked salmon, horseradish and cress toasts
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
lemon juice
1 loaf
ciabatta
extra virgin olive oil
extra virgin olive oil
300g
smoked salmon from sustainable sources
1/2 punnet
cress
1 squeeze
lemon juice
Instructions
STEP 1
Add ½ a teaspoon of creamed horseradish to ½ a small tub of crème fraîche.,
STEP 2
Sprinkle in a small pinch of sea salt and freshly ground black pepper and a squeeze of lemon juice then mix well.,
STEP 3
Taste to check its hot enough.,
STEP 4
Cut a loaf of ciabatta into 1cm thick slices, toast or griddle them then drizzle over a little extra virgin olive oil.,
STEP 5
Top with waves of smoked salmon (a 300g pack is perfect here).,
STEP 6
Add a dollop of horseradish crème fraîche to each toast then snip over ½ a punnet of cress.,
STEP 7
Finish with a tiny drizzle of extra virgin olive oil and a little squeeze of lemon juice.
Nutrition Facts
(per serving)
Calories:
211 calories
Servings:
2 servings
Carbohydrates:
20 g
Fat:
10 g
Fiber:
1 g
Protein:
18 g
Sugar:
1 g
Meal Effort
Preparation:
10 minutes
Cook:
5 minutes
Total:
15 minutes