SALMON BAGUETTES WITH HORSERADISH CREAM
Salmon and horseradish make beautiful baguette fellows
Ingredients
2 half baguettes
10 grams fresh chives, finely chopped
3 teaspoons horseradish
1 celery stalk, very finely diced
1 Lebanese cucumber, seeds removed and chopped into 5-centimetre dice
½ teaspoon mustard powder
1 tablespoon grain mustard
100 grams Zany Zeus sour cream
½ teaspoon Essente caster sugar
½ tablespoon white wine vinegar
1 tablespoon olive oil
1/8 teaspoon salt
200 grams Southern Seafoods hot-smoked salmon, flaked into chunks
20 grams Silwood micro greens watercress
Method
In a medium bowl, add the chives, horseradish, celery, cucumber, mustard powder, grain mustard, sourcream, sugar, vinegar, olive oil and salt; mix well to combine
Slice baguette in half and fill with horseradish sour cream topped with flaked hot-smoked salmon andsprinkled with the micro watercress