Recipe: Smoked Salmon Crispbreads
These crispbreads are beautiful, dainty canapés. The salmon, beetroot, radish and greens combine to make the most gorgeous colours.
For The Beetroot
- 500 g beetroot
- 1 lemon
- 4 sprigs dill
- 100 g cream cheese
- 1 tbsp chives
- 10 crisp breads
- 100 g smoked salmon
- 2 sprigs dill
- 100 g watercress
- 2 radishes
Roast And Mash The Beets
Preheat the oven to 200ºC
Wash and scrub the beetroot then dry. Peel them and cut into roughly 2x2cm pieces (quarters or eighths, depending on the size).Tip them into a roasting tray and drizzle over the olive oil. Season with salt and pepper.
Roast for 45 minutes.
Zest the lemon (save it) and chop the dill. Add both to a mixing bowl with the beetroot. Season well and mash the beetroot.
Make The Cream Cheese Mix
Chop the chives and throw them into a bowl with the cream cheese. Season with salt and pepper and combine.
Spread the cream cheese mix over each crisp bread, then top with plenty of the smashed beetroot.
Assemble And Serve!
Tear the smoked salmon into long strips and place on the crisp breads, wrapping it around to build some height.
Garnish with the dill and the watercress. Slice the radishes and add those.
Drizzle with a little extra virgin olive oil and a squeeze of juice from the lemon, season with a little salt and pepper and serve.
Makes 10 canapés
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