With crème fraiche on rye toasts
The earthiness of the beetroot combines beautifully with the heat of the horseradish and tangy creme fraiche, complimenting our smoked salmon to elevate this canape to the next level.
Ingredients:
1 cooked beetroot
4 heaped teaspoons horseradish
juice ½ lemon
Crème fraiche
Thinly cut rye bread
Uig lodge smoked salmon
Chopped dill
Black pepper
Method:
- Add the beetroot, lemon juice and horseradish to a blender, and blend until smooth and silky. Add a splash of water if the mixture needs loosening; season to taste.
- Slice some rye bread and cut into small canape sized squares. Toast under a hot grill until lightly toasted on both sides.
- Spoon a little blob of the beetroot mixture on top of the rye toast, place a small blob of the crème fraiche next to it (you can make an attractive marbling affect with a skewer if you like). Take a small strip of Uig lodge smoked salmon about 2cm wide and 7cm long and roll up to create a small rose effect and place on top of the toast.
- Sprinkle with chopped dill and plenty of black pepper.
For other tasty recipe ideas take a look at our Smoked Salmon Recipe Ideas page.