Smoked salmon and beetroot bites recipe
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- Makes 24
- 10 mins to prepare
- 39 calories / serving
Ingredients
- 6 potato cakes, toasted
- 2 steamed beetroots
- 120g pack smoked salmon
- 120g soft cheese
- 5g fresh dill, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 165kJ 39.0kcal
- Fat
- 1g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 2g
of the Reference intake
Carbohydrate 4.7gProtein 2.1gFibre 0.4g
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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
