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Smoked salmon, horseradish and cress toasts

These lovely little smoked salmon bites are easy, tasty nibbles, perfect for parties
From: jamieoliver.com Serves 4-6

½ teaspoon creamed horseradish
½ small tub crème fraîche
1 small pinch sea salt
1 small pinch freshly ground black pepper
1 squeeze lemon juice
1 loaf ciabatta
extra virgin olive oil
300 g smoked salmon, from sustainable sources, ask your fishmonger
½ punnet cress
extra virgin olive oil
1 squeeze lemon juice

Add ½ a teaspoon of creamed horseradish to ½ a small tub of crème fraîche. Sprinkle in a small pinch of sea salt and freshly ground black pepper and a squeeze of lemon juice then mix well. Taste to check its hot enough. Cut a loaf of ciabatta into 1cm thick slices, toast or griddle them then drizzle over a little extra virgin olive oil. Top with waves of smoked salmon (a 300g pack is perfect here) Add a dollop of horseradish crème fraîche to each toast then snip over ½ a punnet of cress. Finish with a tiny drizzle of extra virgin olive oil and a little squeeze of lemon juice. Delicious.