Mini Pikelets with Smoked Salmon and Creme Fraiche

Ingredients

200mL crème fraiche
2 tsp horseradish cream
Dash of tabasco sauce
1 Tbs lemon juice
2 packets mini pikelets
120 g smoked salmon, sliced slice into ribbons
Mustard cress to serve

Method

Mix together crème fraiche, horseradish, tabasco and lemon juice.

Spoon a little on each pikelet, top with salmon and garnish with cress.

Serve with drinks.

Credits: Taste

Photo Credits: Taste