Salmon and beetroot canapes

Whisky smoked salmon and beetroot on rye

Smoked salmon and beetroot make a stylish and colourful canapé combination

By , 14 December 2016
Whisky smoked salmon and beetroot on rye
  • Ready in: 10 mins
  • Serves: 12
  • Price: 41p per serving
Nutritional Info
Each 22g serving contains
  • Energy 169KJ 40KCAL
    2%
  • Fat med
    1.9g
    3%
  • Saturates med
    0.4g
    2%
  • Sugars low
    0.4g
    <1%
  • Salt high
    0.46g
    8%
of your reference intake.
Typical energy values per 100g: 169kJ/40kcal.
Ingredients
  • 2 slices rye bread or melba toast
  • 100g Chosen by you Beetroot & Mint Dip
  • 120g Extra Special Speyburn Single Malt Scotch Whisky Smoked Scottish Salmon
Method
  • Cut the rye bread into 12 squares, each 2cm x 2cm. Spread a little of the beetroot and mint dip over each slice.

  • Divide the smoked salmon into 12 and arrange on top of the rye bread squares.