- 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)
- Mix the mayonnaise with the olive oil, vinegar, dill and horseradish.
- 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