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