Last weekend it was my Grandma’s birthday and we decided that we’d go round to hers and each take some food. I was responsible for the starter, however these would also make perfect canapés. I love the combination of smoked salmon and horseradish, the horseradish giving it a hot kick.
Ingredients
Serves 4
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
300 g smoked salmon, from sustainable sources, ask your fishmonger
extra virgin olive oil
2 Lemons cut into wedges
Method
- I bought some bake at home ciabatta from the supermarket – so follow the instructions for baking the bread. In the mean time stir in the horseradish to the crème fraîche, add a squeeze of lemon and the salt and pepper.
- Once the bread is cooked, slice it up and lightly drizzle with olive oil.
- Tear the smoked salmon into thick strips and wave over the bread, then dollop on the horseradish.
- Add an extra drizzling of olive oil and serve with a wedge of lemon
