INGREDIENTS

225g sliced Smoked Salmon
1 loaf of Irish traditional brown soda bread (recipe here)
Graham’s Horseradish Sauce
Salted butter
1 Lemon
Cracked black pepper to taste

INSTRUCTIONS

Slice the brown bread and then divide in to bitesize pieces.
Butter each piece, and then put a decent size dollop of horseradish sauce on top.

Roll the smoked salmon in to a cone shape to place on top of the bread with butter and horseradish sauce.

Squeeze a wedge of lemon so that the juice spreads on top of all the pieces, and then crack black pepper over.

Serve on a platter with thin lemon wedges and some baby watercress for garnish.