Smoked salmon, horseradish & cress toasts

Ingrediënten

• 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

Materiaal

• griddle

Bereiding

1. 1

   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.

2. 2

   Cut a loaf of ciabatta into 1cm thick slices, toast or griddle them then drizzle over a little extra virgin olive oil.

3. 3

   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.