Mini pikelets with smoked salmon and creme fraiche

Ingredients

• 200ml creme fraiche
• 2 tsp horseradish cream
• Dash of Tabasco
• 1 tbs lemon juice
• 2 packets mini pikelets*
• 120g smoked salmon, sliced into ribbons
• Mustard cress, to serve

• Method

  1. Mix together creme fraiche, horseradish, Tabasco and juice. Spoon a little on each pikelet, top with salmon and garnish with cress. Serve with drinks.

• Makes

  24