SERVES 2 (MAKES ENOUGH MIXTURE TO COVER 4 SLICES OF TOAST)
200g cream cheese
50g smoked salmon
1⁄4 tsp dried dill (and an additional sprinkling to garnish)
Large sprinkling of freshly ground black pepper
Juice of 1 lemon
2 slices sourdough bread of your choice per person
A knob of butter per slice of bread
Handful of washed rocket leaves
- Whiz the cream cheese, salmon, dill, black pepper and lemon juice in a blender until smooth.
- Toast 2 slices of sourdough bread per person.
- Spread butter on the bread and let it sink in (yum!) before placing a handful of rocket leaves on top. Then dollop the cream cheese/salmon mixture on top and sprinkle with a little more dried dill to garnish.
NOTE If you prefer, tear the salmon into strips and keep the rocket sprigs whole to place on top of the lemony cream toasts when serving.
Adapted by Claire Coleman from The 10-Hour Diet by Jeannette Hyde, published by Gallery UK, price £8.99. To order a copy for £7.64 until 2 February, go to mailshop.co.uk/books*.
WARNING The 10-Hour Diet is not recommended for anyone with a history of eating disorders, or if you are already a type 1 or type 2 insulin-dependent diabetic unless closely monitored by a medically qualified doctor. If using this diet in the early signs of out-of-range blood sugar levels, talk to your doctor before trying it. And if you are taking prescription drugs, check in regularly with your doctor or consultant while following this diet. Never change your medication without consulting the doctor who has prescribed it.
Food styling: Lou Kenney. Prop styling: Charlie Phillips