A variation on this classic Italian antipasto using hot smoked salmon and peppery watercress.


  • 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)


  • 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.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 1481kj
  • Fat Total 70g
  • Saturated Fat 23g
  • Protein 63g
  • Carbohydrate 151g
  • Sugar 17g
  • Sodium 3051mg

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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