Ingredients

• 240 g smoked salmon
• 1 tbsp olive oil
• 1 ciabata bread
• 3 tbsp Blenders English Mustard
• 3 tbsp Blenders Extra Thick Mayonnaise
• 0 watercress, chopped
• 0 cracked black pepper

Method

1. Slice ciabatta into 8 thin slices.
2. Drizzle with olive oil and sprinkle with cracked black pepper.
3. Place in a moderate oven for 20 minutes until crispy.
4. Mix Blenders Extra Thick Mayonnaise, Blenders English Mustard and half the chopped watercress together.
5. Spread a little of the mayonnaise onto the crostini.
6. Divide the smoked salmon between the crostini.
7. Spoon the remaining mayonnaise mixture on top and sprinkle with the remaining cress.
8. Serve as a snack or pre-dinner canape.