Egg & salmon toasts
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
Calorie Controlled Brown Bread
Egg, whole, raw
3 large, raw
Half Fat Crème Frâiche
2½ tablespoon(s), level
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Remove the crusts from the 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.
- 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.
- 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.