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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

Ingredients

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
145kj
34kcal 2%
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

Method

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