• 200g smoked salmon
  • 12 slices of white bread
  • 30ml olive oil
  • 3 heaped tbsp of mayonnaise
  • 2 tsp olive oil
  • 1 tsp white wine vinegar
  • 1 tsp fresh dill, chopped
  • 3 tsp horseradish cream
  • Fish roe to decorate, optional
  1. Heat oven to 180 Fan/200C/Gas 6. Use a rolling pin to roll out each piece of bread as thinly as you can. Then cut into rounds using a 7 cm cutter. Brush both sides of the bread rounds with olive oil and push into the holes of a muffin tin to shape into baskets. Bake for 10 minutes until crisp then leave to cool. (These can be stored in an airtight container for 24 hours)
  2. Mix the mayonnaise with the olive oil, vinegar, dill and horseradish.
  3. Drape strips of smoked salmon in to the bread baskets.  Dollop a teaspoon of the mayonnaise mix on top and then 1/2 a teaspoon of fish roe if using.

Recipe from Small Food – Murdoch Books