Smoked Salmon on Toasted Ciabatta with Horseraddish, Lemon and Cracked Pepper Creme FraichePosted on in European, Fish & Seafood, Recipes
Really couldn’t be bothered to cook much tonight but this was a quick fix that’s good for a light lunch or a teatime treat! I say to everyone I’m not a food snob but when it comes to smoked salmon I’d urge you to spend a couple of quid more so you don’t end up with the slimy rubbish that’s never been close to a smoker.
3tbs Full Fat Creme Fraiche
1 Ciabatta Loaf
1 Inch of Fresh Horseradish (or 1 tsp creamed horseraddish sauce)
Cracked Black Pepper
1. In a bowl combine the horseradish, creme fraiche and a squeeze of lemon. Add a pinch of salt and a couple of grinds of black pepper.
2. Slice your Ciabatta and lightly drizzle with a little olive oil. Meanwhile heat your griddle pan until just smoking and griddle both sides until you get a nice light char.
3. Top the toasted Ciabatta with the salmon and drizzle over the creme fraiche. Twist over a little black pepper, a couple of drops of lemon juice and then top with the cress.