Smoked Salmon, Horse Radish and Cress Toast
This recipe is the perfect thing to prepare on a serving dish for when your guests arrive. These nibbles are perfect to be enjoyed with a glass of bubbly to get the evening started off on a delightful note!
- 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
- 220g of our Quinlan’s Superior Smoked Salmon
- chopped chives
- extra virgin olive oil
- 1 squeeze lemon juice
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. Cut a loaf of ciabatta into 1cm thick slices and toast them under the grill toast and then drizzle over a little extra virgin olive oil. Top with our delicious smoked salmon. Add a dollop of horseradish crème fraîche to each toast then sprinkle chopped chives over each toastie. Finish with a tiny drizzle of extra virgin olive oil and a little squeeze of lemon juice.
Watch our cook along of this recipe: HERE