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Smoked salmon on rye bread canapés recipe

Smoked salmon on rye bread canapés recipe

6 ratings

Layer smoked salmon onto blinis or rye bread for easy but elegant canapés, then top with horseradish and pickled beetroot for a hum of heat and a pop of colour. See method

  • Makes 18
  • 15 mins to prepare and 20 mins to cook
  • 34 calories / serving


  • 3 slices wholegrain rye bread, each cut into 6 squares
  • 3 tbsp horseradish sauce
  • 2 Tesco Finest sweet and fiery beetroot, finely diced
  • 120g pack smoked salmon slices, divided into 18 pieces
  • 18 small fresh dill sprigs

Each serving contains

  • Energy

  • Fat

    1g 1%
  • Saturates

    0g 1%
  • Sugars

    1g 1%
  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 3.9g Protein 2g Fibre 0.8g


  1. Toast the bread under a hot grill for 1 min each side until fragrant.

  2. Place half a teaspoon of horseradish on each rye square. Top with beetroot, a twist of smoked salmon and a small sprig of dill. Finish with black pepper and arrange on a serving plate.

See more Christmas canapés

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