This can be served as a canapé-type snack with drinks or you can choose to make a more substantial snack or starter. I, of course, use my own smoked salmon which you can buy in Selfridges food hall (selfridges.com). I cut my salmon thicker than the usual thinly sliced smoked salmon – that way you taste both the smoke and the fish itself.
8 or 12 finger-sized slices of sourdough bread
A tablespoon of softened butter
tbsp horseradish sauce
8 or 12 slices of smoked salmon
Toast the bread on both sides; meanwhile, mix the butter and horseradish together and spread generously on the toast. Lay the salmon on the toast and serve immediately.