Salmon Horseradish Spread with Sesame Toast

Ingredients

• 10 slices of bread
• 2 tbsp olive oil
• 2 tbsp sesame seeds
• 2 Spring Onions
• 400 g low-fat cream cheese (0.2% fat)
• 3 tbsp Milk (1.5% fat)
• 45 g sour horseradish (3 tbsp)
• 1 tsp coarse mustard
• Salt
• Pepper
• a splash of lemon juice
• 6 slices smoked salmon

Instructions

1. 1.

   Place the bread slices on a baking sheet lined with parchment paper, drizzle with olive oil and sprinkle with sesame seeds. Roast in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 10–15 minutes until golden brown.

2. 2.

   Meanwhile wash and trim the spring onions, then cut them diagonally into rings.

3. 3.

   Whisk the cream cheese with milk, horseradish and mustard, season with salt, pepper and a splash of lemon juice. Slice the salmon into thin strips and fold in two‑thirds of the spring onion rings.

4. 4.

   Divide the spread into four small bowls, top with the remaining spring onions. Cut the sesame toast diagonally and serve alongside.