This recipe takes humble toast to new heights by combining the crispiness of sourdough bread with the rich creaminess of cream cheese and the luxurious taste of smoked salmon. Garnished with fresh ...

You should have about 60–70g/2¼–2½oz of the salmon left. Put the remaining smoked salmon into a food processor or blender with the cold salmon fillet, horseradish, cream cheese, soft butter ...