Canape

Smoked salmon and horseradish pate
1. 

Half a wholemeal country loaf, about 200g
1 tbsp olive oil
120g Smoked salmon, roughly chopped
250g philadelphia light
1 tbsp creamed horseradish sauce
l lemon, one half juiced on half cut into wedges
Few fresh chives, finely snipped, plus extra to garnish
Half a cucumber

Preheat the oven to 160 deg C. Cut the bread into 6 thin slices, then cut each slice into 4 small triangles. Spread the triangles out on a large baking sheet, drizzle over the olive oil and season with black pepper. Bake for 5 mins, then turn the triangles over and bake for a further 5 mins. Remove from the oven and set aside.

Put three-quarters of the smoked salmon in a food processor with the soft cheese, horseradish and lemon juice. Whizz to a smooth paste, then transfer to a bowl. Stir in the rest of the smoked salmon and the finely snipped chives. Season with freshly ground black pepper.

Top each crouton with a small dollop of the pate. Use a vegetable peeler to cut the cucumber into thin ribbons and arrange them on top then garnish with the extra chives, season with more freshly ground black pepper and serve on a platter with the lemon wedges to squeeze over.

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