SMOKED SALMON, HORSERADISH & DILL TOASTS

A dainty starter, perfect for making the right impression. Extra points for making your own horseradish!

Smoked salmon, horseradish & dill toasts (serves 2)

  • 150g smoked salmon
  • 1 loaf of ciabatta
  • ¼  small tub crème fraîche
  • 1 squeeze of lemon juice
  • Chopped dill
  • ¼ teaspoon creamed horseradish
  • 1 tiny pinch of sea salt
  • 1 small pinch of freshly ground black pepper
  • Extra virgin olive

 

salmon

 

  1. Add a ¼ teaspoon of creamed horseradish to a ¼ tub of crème fraîche. Sprinkle in a small pinch of sea salt, freshly ground black pepper and a squeeze of lemon juice, then use the Russell Hobbs Desire Hand Blender to mix.
  2. Taste your topping to make sure it’s seasoned enough for your taste.
  3. Cut your ciabatta loaf into 1cm thick slices and then toast or griddle them. Drizzle over a little extra virgin olive oil.
  4. Top with waves of smoked salmon.
  5. Add a dollop of the horseradish crème fraîche to each piece of toast and then scatter over the chopped dill.
  6. Finish with a drizzle of olive oil and a liberal dash of lemon juice.

salmon 3

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Rachel is the beauty and fashion director at IDEAL. She loves trying new products and is an avid fan of London's fashion, from the high end to the high street.