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Beetroot and Smoked Salmon Canapes

Beetroot and Smoked Salmon Canapes

Preparation time:

5 mins

Cooking time:



Makes 20 canapés



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.