A variation on this classic Italian antipasto using hot smoked salmon and peppery watercress.
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.
Meanwhile mix the cream cheese with the horseradish, chopped onion and half the lemon juice. Season well and mix again.
Dress the watercress with the remaining lemon juice, olive oil, salt and pepper.
To serve, spread half the cream cheese mixture on each bruschetta, top with the hot smoked salmon and finish with a pile of watercress.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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