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