Smoked salmon tartare on toasts recipe
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- Makes 18 canapes
- 10mins to prepare and 20mins to cook
- 77 calories / serving
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
- Energy
- 325kJ 77.0kcal
- Fat
- 4g
- Saturates
- 2g
- Salt
- 1.0g
- Sugars
- 2g
of the Reference intake
Carbohydrate 5.8gProtein 5.2gFibre 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.
- See more Canape recipes
