Description
Smoked Salmon on Rye Bread Canapés are elegant appetizers that combine smoked salmon and rye bread, enhanced with horseradish and beetroot. They’re quick to prepare and versatile for any occasion.
Ingredients
Scale
- 3 slices rye bread, each cut into 6 squares
- 3 tablespoons horseradish sauce
- 2 sweet and fiery beetroots, finely diced
- 120g pack smoked salmon slices, divided into 18 pieces
- 18 small fresh dill sprigs
- Freshly ground black pepper to taste
- Optional: lemon wedges
- Optional: capers
Instructions
- Cut rye bread slices into 6 even squares each.
- Optionally toast the bread for extra crispness.
- Spread about 1/2 teaspoon of horseradish sauce on each bread square.
- Add a small amount of diced beetroot to each.
- Place a piece of smoked salmon on top, arranging for a nice presentation.
- Top with a sprig of dill and a grind of black pepper.
- Arrange on a platter with lemon wedges and serve immediately or refrigerate for up to 2 hours.
Notes
- Use high-quality ingredients for the best flavor.
- Prepare components separately up to 24 hours in advance to assemble before serving.
- Bringing salmon to room temperature before use enhances flavor.
- Add extra toppings like capers or red onion for flavor variety.
- If the horseradish is too strong, mix with cream cheese.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Appetizer
- Method: No Bake
- Cuisine: International
Nutrition
- Serving Size: 3
- Calories: 145
- Sugar: N/A
- Sodium: 650
- Fat: 5
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 15
- Fiber: 3
- Protein: 9
- Cholesterol: N/A
Keywords: smoked salmon canapés, rye canapés, smoked salmon appetizers, easy appetizers, elegant appetizers