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Smoked salmon tartare on toasts recipe
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10 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
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
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Energy
325kj
77kcal
4%
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Fat
4g
5%
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Saturates
2g
9%
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Sugars
2g
2%
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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.
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