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Smoked salmon, horseradish & dill toasts

Smoked salmon, horseradish & dill toasts

Light and refreshing. This dish is perfect as a starter or canapé

Ingredients
  • 150g smoked salmon
  • 1 loaf of ciabatta
  • ¼ small tub crème fraîche
  • 1 squeeze of lemon juice
  • Chopped dill
  • ¼ teaspoon creamed horseradish
  • 1 tiny pinch of sea salt
  • 1 small pinch of freshly ground black pepper
  • Extra virgin olive oil

Method

  1. Add a ¼ teaspoon of creamed horseradish to a ¼ tub of crème fraîche. Sprinkle in a small pinch of sea salt, freshly ground black pepper and a squeeze of lemon juice, then use a hand blender to mix.
  2. Taste your topping to make sure it’s seasoned enough for your taste.
  3. Cut your ciabatta loaf into 1cm thick slices and then toast or griddle them. Drizzle over a little extra virgin olive oil.
  4. Top with waves of smoked salmon.
  5. Add a dollop of the horseradish crème fraîche to each piece of toast and then scatter over the chopped dill.
  6. Finish with a drizzle of olive oil and a liberal dash of lemon juice.