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Smoked salmon on rye bread canapés recipe

Smoked salmon on rye bread canapés

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
  • Makes 18
  • 15 mins to prepare and 20 mins to cook
  • 34 calories / serving

    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

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    Each serving contains

    Energy
    145kJ 34.0kcal
    2%
    Fat
    1g
    medium1%
    Saturates
    0g
    low1%
    Salt
    0.3g
    high6%
    Sugars
    1g
    low1%

    of the Reference intake

    Carbohydrate 3.9gProtein 2.0gFibre 0.8g

    Method

    1. Toast the bread under a hot grill for 1 min each side until fragrant.
    2. 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.

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