Smoked Salmon & Horseradish Ciabatta Bites

Aesthetically pleasing; smoked salmon on ciabatta with
 horseradish, dill, and paprika

Feeling rather peckish today afternoon, I went into the kitchen with the intention of making a cup of tea and maybe snacking on some chilli crackers. Upon opening the fridge, however, a packet of Scottish smoked salmon
promptly fell out onto my fuzzy polka dotted socked feet. It was almost like fate telling me I would snack on smoked salmon and horseradish ciabatta instead of chilli crackers. And I certainly wasn't complaining! The smokey-salted taste of salmon, combined with the lemony tangy horseradish mixture on crunchy ciabatta, with a sprinkling of fresh dill and paprika is truly a treat for the taste buds. It's incredibly simple and quick to make, and the pale pink of the salmon on a white paste, combined with the green and red of dill and paprika makes it an aesthetically pleasing dish to look at.
I used olive ciabatta, because that is what I had on hand at the time. However you can use plain, olive, or whatever flavour you desire. Take care not to make the horseradish mixture too strong, as it will overpower the wonderful smokey taste of the salmon. Because you need quite a small amount of philadelphia, I buy the mini tubs, that contain 35g each. They're SO much handier! I prefer the smoked salmon lightly grilled, however you can use it straight from the packet if you prefer.

SMOKED SALMON AND HORSERADISH CIABATTA BITES
INGREDIENTS:
120g smoked salmon
55g light Philadelphia
3/4tsp horseradish
1tsp fresh lemon juice
Dill and paprika to garnish
3 mini ciabatta loaves, halved and quartered.

METHOD:

1. Lightly grill smoked salmon under a medium grill for two minutes. It should not go dry. Remove from heat immediately, and tear into pieces.
2. In a bowl, combine philadelphia, horseradish, and lemon juice.
3. Grill cut ciabatta under a medium grill on both sides until crispy. Place on a serving board.
4. Spread horseradish mixture on each ciabatta slice.
5. Top with shredded smoked salmon, sprinkle with dill and paprika, and serve.

Delicious, quick, and easy afternoon snack.