Smoked salmon on rye bread canapés recipe

Name: Smoked salmon on rye bread canapés
Yield: Makes 18
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

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

Shop your ingredients

Tesco Finest Dark Rye & Sunflower Farmhouse Sliced Bread 600g
3 slices rye bread, each cut into 6 squares
£1.40
£2.33/kg
Stockwell & Co Horseradish Sauce 175g
Aldi Price Match
3 tbsp horseradish sauce
£0.65
£3.71/kg
Love Beets Cooked Beetroot 250G
2 Tesco Finest sweet and fiery beetroot, finely diced
£0.90
£3.60/kg
Tesco Smooth Smoked Salmon Pate 100g
120g pack smoked salmon slices, divided into 18 pieces
£1.50
£15.00/kg
Tesco Fresh Cut Dill 20G
18 small fresh dill sprigs
£0.48
£24.00/kg

Method

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