Ingredients
½ cup sour cream
1 teaspoon horseradish
1 large cucumber, sliced into 20 rounds
200g smoked salmon
1 tablespoon chopped chives
Directions
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.
