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Beetroot and Smoked Salmon Canape?s
By Anjelica Alanne
Beetroot and Smoked Salmon Canape?s
In this recipe
Steve can work miracles with his BALSAMIC BEETROOT RELISH
Preparation time:
5 mins
Cooking time:
Nil
Serves:
Makes 20 canapés
Ingredients

 


  • ½ cup sour cream
  • 1 teaspoon horseradish
  • 1 large cucumber, sliced into 20 rounds
  • ½ jar Beerenberg Balsamic Beetroot Relish
  • 200g smoked salmon
  • 1 tablespoon chopped chives

Method:

In a small bowl, mix the sour cream and horseradish. Set aside.

Place the cucumber rounds onto a serving board. Top each round with a dollop of Beerenberg Balsamic Beetroot Relish. Fold the smoked salmon into 20 pieces and place on top of the cucumber rounds. To serve, dot each piece of salmon with horseradish cream and sprinkle with chives. Makes 20 canapés.