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
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.