This is what I’ll be eating on Christmas morning – I love to start Christmas day with smoked salmon (its something of a tradition for me), so I’ll be making this for all my family this year. This can also be a great appetiser during the festive season. Smoked Salmon is a source of protein and healthy omega-3 fats which are both great to keep us feeling full as well as helping us to avoid piling the pounds on (if eaten in moderation!). And as you know, I always try to inject colour and plant foods to optimize nutrients where I can, hence adding the beetroot, which lends a delicious sweetness to the saltiness of the salmon. I serve on top of well toasted gluten free bread (Millet & Buckwheat made by Biona).
This recipe makes 6 but can easily be doubled or quadrupled if you have more of a crowd to feed. It would work perfectly as a healthy canapé.
Makes 6 (easily multiplied) // Prep 10 min // Cook 5 mins
- 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
- 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.