Description
A sophisticated and elegant appetizer featuring buttery bread topped with silky smoked salmon and a zesty horseradish-infused crème fraîche.
Ingredients
200 g Crème fraîche
1.5 tsp Horseradish sauce
6 Slices of wholemeal/granary bread
75 g Salted butter
150 g Sliced smoked salmon
Fresh dill
Freshly ground black pepper
Instructions
1. Combine crème fraîche and horseradish sauce in a small bowl.
2. Spread butter on bread slices, remove crusts, and cut into quarters.
3. Slice smoked salmon into strips and place a piece on each buttered bread square.
4. Just before serving, add a spoonful of the sauce to each salmon piece, then garnish with dill and pepper.
Notes
Temperature matters for your butter. Using cold, hard butter will make it difficult to spread and may cause the bread to tear, so plan ahead by leaving the butter out for at least 30 minutes.
For the cleanest look, use a serrated bread knife when removing the crusts to prevent squashing the bread.
Uniformity is key to a professional presentation. Try to keep your bread squares and salmon strips as consistent in size as possible.
When seasoning with black pepper, use a fresh mill to get the most aromatic flavor, which adds a professional finish to the dish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Modern British
Nutrition
- Calories: Not specified
- Fat: Not specified
- Carbohydrates: Not specified
- Protein: Not specified