Photo of Egg & salmon toasts by WW

Egg & salmon toasts

1 - 2
PersonalPoints™ per serving
Total Time
15 min
5 min
10 min
It’s hard to resist the hors d’oeuvres at a party, but making your own needn’t be tricky. These little snacks are tasty, quick and easy


WW Soft Malted Danish Bread

3 slice(s)

Egg, whole, raw

3 large, raw

Half Fat Crème Frâiche

2½ tablespoons, level

Horseradish Sauce

½ tablespoons

Smoked salmon

60 g

Dill, Fresh

1 teaspoons


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Remove the crusts from 3 slices of WW Malted Danish Bread and cut each piece into 4 squares, trimming to neaten. Transfer to a baking tray and bake for 4-5 minutes until crisp. Leave to cool.
  2. Put the eggs in a pan of boiling water and cook for 10 minutes. Remove the eggs with a slotted spoon and run under a cold tap until cool. Peel, then slice each egg into 4, and halve each slice into half-moons.
  3. Mix the crème fraîche with horseradish and spread over the toasts. Cut the smoked salmon into bite-size pieces and lay over the crème fraiche then top each toast with two half-moons of egg. Add a couple of sprigs of dill and season with black pepper.