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Smoked salmon tartare on toasts recipe

8 ratings

Forget sausages on sticks, impress guests with every mouthful of these tasty bites! Smoked salmon tartare is a classic and elegant appetizer that is both quick to prepare and cook, making it the perfect party food. See method

Makes 18 canapes
10mins to prepare and 20mins to cook
77 calories / serving

Ingredients

2½tbsp horseradish sauce
1tbsp crème fraîche
½tbsp caster sugar
2tbsp white wine vinegar
2 shallots, finely chopped
300g (10oz) smoked salmon, cut into strips
1 large cooked beetroot or ½ cucumber, deseeded and finely grated or shredded
butter, to spread
1 small baguette, thinly sliced
2tbsp capers, drained

Each serving contains

Energy
325kj
77kcal 4%
Fat
4g 5%
Saturates
2g 9%
Sugars
2g 2%
Salt
1g 17%

of the reference intake
Carbohydrate 5.8g Protein 5.2g Fibre 0.6g

Method

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.

See more Canape recipes