Preparation time is 10minutes
Cook time is 2minutes
Total time is 12minutes
Serve is for 4 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 200grams smoked salmon
- 2teaspoons horseradish cream
- 12 basil leaves, torn
- 1 Lebanese cucumber, finely diced
- 2 roma tomatoes, seeded and finely diced
- 1tablespoons extra virgin olive oil
- 1/2 lemon, juiced
- 4 slice sourdough rye bread (thick)
- 1 pinch freshly-milled black pepper
- 100grams light cream cheese
- baby leaf salad (to serve)
- 1/2 bunch chives, snipped
- 1 clove garlic, minced
- 1 pinch sea salt ground (to taste)
Method
Step 1 of 3
Drizzle the bread with olive oil, then cook on a hot ribbed grill until lightly blackened. Season generously with salt and pepper.
Step 2 of 3
Combine the cream cheese, garlic, horseradish cream and lemon juice in a bowl, then beat until smooth. Season with salt, then fold in the chives. Spread on the bread. Mix the cucumber, tomato and bail then spoon on top.
Step 3 of 3
Arrange the salmon on top, then serve with baby leaf salad.
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