Written by Hayley in Breakfast + Brunch

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. 


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


  1. 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.
  2. Once the bread is cooked, slice it up and lightly drizzle with olive oil.
  3. Tear the smoked salmon into thick strips and wave over the bread, then dollop on the horseradish.
  4. Add an extra drizzling of olive oil and serve with a wedge of lemon



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