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Smoked salmon and beetroot bites recipe
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Keep your party guests entertained with some satisfyingly simple canapés, like these no-cook smoked salmon and beetroot bites. Top toasted potato cakes with creamy soft cheese, earthy beetroot and vibrant salmon and finish with a sprinkle of dill – it's that easy! See method
Ingredients
- 6 potato cakes, toasted
- 2 steamed beetroots
- 120g pack smoked salmon
- 120g soft cheese
- 5g fresh dill, roughly chopped
Each serving contains
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Energy
165kj
39kcal
2%
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Fat
1g
2%
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Saturates
1g
3%
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Sugars
2g
2%
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Salt
0.3g
4%
of the reference intake
Carbohydrate 4.7g
Protein 2.1g
Fibre 0.4g
Method
- Slice the potato cakes diagonally into quarters to give 24 small triangles. Slice the beetroots into 6 thin rounds each, then halve. Slice the salmon into 24 small pieces.
- In a small bowl, mix the soft cheese with a little black pepper. Transfer the chopped dill to a small bowl. Arrange everything on a platter.
- To assemble: spread the potato cakes with soft cheese, then top with beetroot, salmon and dill.
See more Christmas canapé