Smoked salmon, horseradish and cress toasts

Name: Smoked salmon, horseradish and cress toasts
Total time: 10 min
Yield: 4
Cuisine: british
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

This flavour combo is a classic

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

Serves 4

Cooks In10 minutes

DifficultySuper easy

Christmas Wimbledon Dinner Party British Bread Salmon

Nutrition per serving

Calories 395 20%
Fat 17.9g 26%
Saturates 4g 20%
Sugars 2.7g 3%
Salt 4.39g 73%
Protein 24.7g 49%
Carbs 35.8g 14%
Fibre 2.4g -

Of an adult's reference intake

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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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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

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Method

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.