Brought to us by chef and food writer Ravinder Bhogal, these colourful canapés are perfect for serving at your next Christmas party. The smoked salmon takes on a beautiful pink colour thanks to the beetroot, while a horseradish, caper and lemon cream adds indulgence. Serve on rye bread for a super simple Christmas snack.
Lay the smoked salmon over a plate and sprinkle with black pepper. Lay the beetroot rounds over the salmon, then wrap the plate tightly with cling film and place another plate on top of it to weigh it down. Chill in the fridge for at least 4 hours or up to 24 hours. Remove the beetroot pieces and discard.
Mix together the horseradish, capers with the lemon zest, juice of about 1/4 lemon and the crème fraîche. Toast the rye bread and cut into triangles or soldiers. Arrange small pieces of smoked salmon over the bread and spoon over a little of the crème fraîche mixture. Snip over some dill leaves to serve.
Cook's Tip: Citrus fruits are normally sprayed with a thin layer of wax to preserve them and give them shine – unless they are marked unwaxed. To make sure you remove the wax layer, simply put the fruit in a colander and run over hot water – scrubbling gently with a vegetable brush. Rinse with cold water and pat dry with paper or a tea towel.
See more Christmas party food ideas
This recipe comes from chef and food writer Ravinder Bhogal and is part of our Christmas video series. We've asked some of our favourite chefs and foodies to share their recipes for creating the perfect festive food – from the ultimate southern fried turkey to sensational Boxing Day buffet recipes. Watch the full video here.