Ingredients:

200ml creme fraiche
2 tsp horseradish cream
dash of Tabasco
1tbs lemon juice
batch of pikelets
120g smoked salmon, sliced into ribbons
mustard cress

Serves: 24

Method:

Mix together creme fraiche, horseradish, Tabasco and juice.

Spoon a little on each pikelet, top with salmon and garnish with cress.

Contributor: Cam