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

(15 votes)

Whisky smoked salmon and beetroot on rye
  • 10 Mins

  • Serves: 12

Nutritional Info
Each 22g serving contains
  • Energy

    169KJ

    40KCAL

    2%
  • Fat

    1.9g

    med

    3%
  • Saturates

    0.4g

    med

    2%
  • Sugars

    0.4g

    low

    <1%
  • Salt

    0.46g

    high

    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.