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Smoked Salmon & horseradish open sandwich/hors' doeuvre

Whether you're looking for a light lunch idea or an hors' doeuvre this smoked salmon, sour cream and horseradish appetizer will please.
For some reason way back when, I decided horseradish & smoked salmon/trout would go well together... and oh they do!



  • 1.

    Slice the ciabatta or baguette, not too thick, not too thin.

  • 2.

    Spread approx 1 tsp horseradish relish/cream onto the bread or biscuit.

  • 3.

    Separate 1 slice of smoked salmon and lay (undulating if necessary) onto the bread.

  • 4.

    Drizzle the salmon with a little lime juice then sprinkle with salt & pepper.

  • 5.

    Smear 1tsp (or so) of sour cream/cremé fraiche

  • 6.

    Sprinkle chives on top.

  • 7.



Cremé fraiche is slightly less 'sour' than sour cream, so if you don't like the sourness of sour cream, use it.
For added 'zing' you could also use a little lime zest on the salmon when adding the juice.
For a really special occasion, add a sprinkling of caviar atop the cream.

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» Top Wine Matches For This Recipe

Andrew Graham

Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Smoked Salmon & horseradish open sandwich/hors' doeuvre.


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