Smoked Salmon & Buckwheat Toast Canapé

Smoked Salmon & Buckwheat
Toast Canapé

christmas

GLUTEN-FREE, DAIRY-FREE

These are very popular appetisers and look fabulous with their contrasting colours. This is a bit of a Christmas morning special for me but I’ll serve this as a starter for casual dinner parties as its so easy to assemble yet delicious, nutritious and filling. Salmon, like all oily fish, contains beneficial Omega-3 fatty acids. It is recommended that we aim to have at least one portion of oily fish per week.

I serve on top of well-toasted gluten free bread (Millet & Buckwheat made by Biona, specifically) but this works well with sourdough or rye too.

This recipe makes 6 but can easily be doubled or quadrupled if you have more of a crowd to feed.

makes 6-8

INGREDIENTS

50g cooked beetroot
1/2-1 tsp grated horseradish (fresh or from a jar)
1 lemon, cut into 8 wedges
2-3 thin slices buckwheat bread
75g smoked salmon
few dill fronds to garnish


STEP-BY-STEP

Put the beetroot and 1/2 tsp horseradish the bowl of a small food processor. Squeeze in the juice from 2 of the lemon wedges and whizz together. Taste to check the seasoning, adding more horseradish if you like it peppery.

Toast the thinly sliced buckwheat bread then cut into 6 small squares (roughly 4cmx4cm). Top each toast with some beetroot, then the smoked salmon and a sprinkling of dill. Serve with the rest of the lemon wedges, if you like.


INGREDIENTS

50g cooked beetroot
1/2-1 tsp grated horseradish (fresh or from a jar)
1 lemon, cut into 8 wedges
2-3 slices of bread – I like to use Biona’s buckwheat bread
75g smoked salmon
few dill fronds to garnish


STEP-BY-STEP

Put the beetroot and 1/2 tsp horseradish the bowl of a small food processor. Squeeze in the juice from 2 of the lemon wedges and whizz together. Taste to check the seasoning, adding more horseradish if you like it peppery.

Toast the thinly sliced buckwheat bread then cut into 6 small squares (roughly 4cmx4cm). Top each toast with some beetroot, then the smoked salmon and a sprinkling of dill. Serve with the rest of the lemon wedges, if you like.