Preheat the oven to gas 4, 180°C, fan 160°C.
In a small bowl, mix the horseradish sauce and crème fraîche until well combined. Set aside.
To make a dressing, put the sugar and white wine vinegar in a small jug and stir until the sugar has dissolved.
Put the shallots in a small bowl and pour over half of the dressing. Leave to sit for 5 minutes, then add the smoked salmon strips to marinate.
Put the beetroot or cucumber in another small bowl and pour over the remaining dressing and set aside.
Meanwhile, lightly butter the baguette slices and arrange on a baking tray. Bake in the oven for 8-10 minutes or until crisp and golden. Remove from the oven and leave to cool slightly.
To assemble, spread each baguette toast with a little of the creamy horseradish mixture. Add a spoonful of the smoked salmon and shallot mix and top with a few pieces of the beetroot or cucumber. Garnish each toast with a few capers and season well with a generous grind of freshly ground black pepper.
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