200 g (0.75 cups) Crème fraîche

1.5 tsp Horseradish sauce (adjust to taste)

6 slices Wholemeal or granary bread (from an 800 g loaf)

75 g (2.5 oz) Salted butter, at room temperature

150 g (5 oz) Sliced smoked salmon

Fresh dill, chopped (to serve)

Freshly ground black pepper (to serve)

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In a small bowl, mix the crème fraîche and horseradish sauce together. Adjust the amount of horseradish to taste and set aside.
Butter the bread slices evenly and trim off the crusts for a neat presentation.
Cut each slice into quarters to make 24 small squares.
Cut the smoked salmon into small strips and place one piece on top of each square of buttered bread.
Spoon a small dollop of the crème fraîche mixture on top of each canapé.
Sprinkle with chopped dill and freshly ground black pepper to garnish.
Serve fresh and slightly chilled.

Use rye, sourdough, or blinis instead of wholemeal bread for variation.

Replace horseradish with lemon juice or Dijon mustard for a milder flavour.

Top with capers, cucumber, chives, or a dot of caviar for a festive touch.

Prepare the bread and salmon ahead and add the topping just before serving.

Best served within 2 hours of assembly for freshness.

Keep unassembled components covered in the fridge for up to 2 hours before serving.