Serves: 1

Smoked salmon bruschetta

FG 0 | CC 6

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Smoked salmon bruschetta

Tasty, quick and Scottish starter.

  • 1 tsp horseradish
  • 50 g extra light cheese
  • 4 thin slices from a wholemeal baguette
  • 120 g smoked salmon
  • Chives or olives (to serve)
  1. Mix horseradish in a bowl with extra light cream cheese.
  2. Season and mix well.
  3. Lightly toast 4 thin slices from a whole meal baguette.
  4. Spread the cream cheese mix over the toast, then layer the smoked salmon on top (approx. 30g per slice).
  5. Add snipped chives or sliced olives to serve