Name: Smoked salmon breakfast
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 4 thick slices sourdough rye bread; 1 Tbsp extra virgin olive oil; Sea-salt flakes and freshly ground black pepper, to season; 100g light cream cheese; 1 clove garlic, minced; 2 tsp horseradish cream; Juice of ½ lemon; ½ bunch chives, finely chopped; 1 lebanese cucumber, finely diced; 2 Roma tomatoes, deseeded, finely diced; 12 basil leaves, torn, plus extra, to garnish; 200g sliced smoked salmon; Baby leaf salad, to serve

Treat one of your loved ones with this delicious breakfast.

Ingredients

4 thick slices sourdough rye bread

1 Tbsp extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

100g light cream cheese

1 clove garlic, minced

2 tsp horseradish cream

Juice of ½ lemon

½ bunch chives, finely chopped

1 lebanese cucumber, finely diced

2 Roma tomatoes, deseeded, finely diced

12 basil leaves, torn, plus extra, to garnish

200g sliced smoked salmon

Baby leaf salad, to serve

Method

Drizzle bread with oil, then cook on a hot ribbed grill until lightly blackened. Season generously.

Put cream cheese, garlic, horseradish and lemon juice in a large bowl. Beat until smooth. Season with salt, then fold in chives. Spread over toasted bread.

Mix cucumber, tomato and basil in a medium bowl, then spoon over cream cheese mixture.

Arrange salmon on top and garnish with extra basil. Serve with salad.

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