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Photo of Egg & salmon toasts by WW

Egg & salmon toasts

1
Points® value
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
12
Difficulty
Easy
It’s hard to resist the hors d’oeuvres at a party, but making your own needn’t be tricky. These little snacks are tasty, quick and easy

Ingredients

Calorie Controlled Brown Bread

3 slice(s)

Egg, whole, raw

3 large, raw

Half Fat Crème Frâiche

2½ tablespoon(s), level

Horseradish Sauce

½ tablespoon(s)

Smoked salmon

60 g

Dill, Fresh

1 teaspoon(s)

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Remove the crusts from the bread and cut each piece into 4 squares, trimming to neaten. Transfer to a baking tray and bake for 4-5 minutes until crisp. Leave to cool.
  2. Put the eggs in a pan of boiling water and cook for 10 minutes. Remove the eggs with a slotted spoon and run under a cold tap until cool. Peel, then slice each egg into 4, and halve each slice into half-moons.
  3. Mix the crème fraîche with horseradish and spread over the toasts. Cut the smoked salmon into bite-size pieces and lay over the crème fraiche then top each toast with two half-moons of egg. Add a couple of sprigs of dill and season with black pepper.

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