Smoked Salmon, Horseradish & Dill Toasts

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Smoked Salmon, Horseradish & Dill Toasts
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  • 150g Smoked salmon
  • 1 Loaf of ciabatta
  • 1/4 Small tub of creme fraiche
  • 1 Squeeze of lemon juice
  • Chopped Dill
  • 1/4 teaspoon Creamed horseradish
  • 1 small pinch Sea salt
  • 1 small pinch Freshly ground pepper
  • Preference Extra virgin olive oil
  • Step 1 Add a 14 teaspoons of creamed horseradish to a 14 teaspoon tub of creme fraiche.
  • Step 2 Sprinkle in a small pinch of sea salt, freshly ground pepper and a squeeze of lemon juice, then use a hand blender to mix.
  • Step 3 Taste your topping to make sure its seasoned enough for your taste.
  • Step 4 Cut your ciabatta loaf into 1cm thick slices and then toast or griddle them. Drizzle over a little extra virgin olive oil.
  • Step 5 Top with waves of smoked salmon.
  • Step 6 Add a dollop of the horseradish creme fraiche to each piece of toast and then scatter over the chopped dill.
  • Step 7 Finish with a drizzle of olive oil and a liberal dash of lemon juice.
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Russell Hobbs

Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.