 Preparation Time |
10mins
|
 Level |
Easy
|
 Serves |
2
|
|
Bites
|
1.5
|
60g reduced fat creme fraiche
300g smoked salmon
Handful punnet cress
lemon juice
seasoning
1/2 tsp creamed horseradish
1 tsp olive oil
2 slices brown bread
Combine ½ a teaspoon of creamed horseradish in a small tub with 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.
Toast your brown bread slices til golden and crispy.
Top with smoked salmon.
Add a dollop of the horseradish mixture to each toast then cover with a handful of cress.
Finish by drizzling 1 tsp olive oil and a little squeeze of lemon juice.
Serve immediately.
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