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Smoked salmon on rye bread canapés recipe
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9 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
Ingredients
- 3 slices 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
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Energy
145kj
34kcal
2%
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Fat
1g
1%
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Saturates
0g
1%
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Sugars
1g
1%
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Salt
0.3g
6%
of the reference intake
Carbohydrate 3.9g
Protein 2g
Fibre 0.8g
Method
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Toast the bread under a hot grill for 1 min each side until fragrant.
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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