Smoked Salmon & Horseradish Crostini

Serves: 4-6

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 Sadie Rose Ciabatta
extra virgin olive oil
300 g smoked salmon
½ punnet water cress
extra virgin olive oil
1 squeeze lemon juice

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. Cut a loaf of ciabatta into 1cm thick slices, toast or griddle them then drizzle over a little extra virgin olive oil. 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 handful of water cress. Finish with a tiny drizzle of extra virgin olive oil and a little squeeze of lemon juice.

Photo & Recipe courtesy of