6 slices rye bread, sliced into thirds
2 tbsp. olive oil, plus extra for drizzling
Zest and juice of 1 lemon, plus lemon wedges to serve
3 tbsp. crushed black pepper
250g smoked salmon
150g cream cheese
50g Greek yogurt
2 tbsp. horseradish sauce
200g pickled beetroot from a jar, chopped
2 tbsp. finely chopped dill
3 Breakfast radishes, thinly sliced
Preheat the oven to 200C, gas mark 6. Drizzle the rye bread with the olive oil, season and arrange on a baking tray in a single layer. Bake for 6-8 minutes, turning halfway, until crisp. Leave to cool.
Mix together the lemon zest and black pepper and tip onto a plate. Press the edges of the smoked salmon slices into the mix. Transfer to the fridge until needed.
Mix together the cream cheese, Greek yogurt, horseradish sauce and lemon juice in a small bowl. Season with plenty of black pepper.
Arrange the smoked salmon on a large plate or platter. Add the rye toasts, watercress, beetroot, radishes and horseradish dip. Drizzle the dip with olive oil and sprinkle the dill over the beetroot just before serving.
PHOTOGRAPHY AND PROP STYLING: SUKAINA RAJABALI
WORDS, RECIPES AND FOOD STYLING: SARAH PRICE