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Bruschetta of hot roast salmon with horseradish cream and watercress

Serves 1

Ingredients

  • 2 slices of sourdough bread
  • 6 tbsp cream cheese
  • 2 tsp freshly grated horseradish
  • 1 tbsp very finely chopped red onion
  • 2 tsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 large handful of watercress
  • 150g hot smoked salmon (you can buy this flaked in supermarkets)
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Method

  1. Heat a griddle pan to smoking hot, grill the bread for about a minute each side when the bread should be toasted and nicely lined.
  2. Meanwhile mix the cream cheese with the horseradish, chopped onion and half the lemon juice. Season well and mix again.
  3. Dress the watercress with the remaining lemon juice, olive oil, salt and pepper.
  4. To serve, spread half the cream cheese mixture on each bruschetta, top with the hot smoked salmon and finish with a pile of watercress.
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