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Ingredients:

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

Serves: 24
Preparation time:

Method:
Mix together creme fraiche, horseradish, Tabasco and juice.

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

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Contributor: Cam