Smoked salmon tartare on toasts recipe

Name: Smoked salmon tartare on toasts
Yield: Makes 18 canapes
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

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

Shop your ingredients

Stockwell & Co Horseradish Sauce 175g
Aldi Price Match
2½tbsp horseradish sauce
£0.65
£3.71/kg
Tesco British Creme Fraiche 300Ml
Aldi Price Match
1tbsp crème fraîche
£0.75
£2.50/litre
Silver Spoon Caster Sugar 1Kg
½tbsp caster sugar
£2.25
£2.25/kg
Tesco White Wine Vinegar 350Ml
2tbsp white wine vinegar
£1.55
£4.43/litre
Tesco Shallots Onions 400G
2 shallots, finely chopped
£1.35
£3.38/kg
Tesco Smoked Salmon 150g
£4.50 Clubcard Price
(£30.00/kg)
Offer valid for delivery from 07/10/2026 until 01/11/2026
300g (10oz) smoked salmon, cut into strips
£5.65
£37.67/kg
Tesco Organic Beetroot 450g
£1.75 Clubcard Price
(£3.89/kg)
Offer valid for delivery from 06/10/2026 until 19/10/2026
1 large cooked beetroot or ½ cucumber, deseeded and finely grated or shredded
£2.20
£4.89/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
butter, to spread
£1.85
£7.40/kg
H.W. Nevill's Part Baked White Baguette 2 Pack
Aldi Price Match
1 small baguette, thinly sliced
£0.85
£0.42/each
Tesco Capers 190G
2tbsp capers, drained
£2.30
£19.17/kg DR.WT

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.