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Beetroot and Smoked Salmon Canapes

preparation time

10 mins

Cooking time




Beetroot and Smoked Salmon Canapes


½ cup sour cream

1 teaspoon horseradish

1 large cucumber, sliced into 20 rounds

½ jar Beerenberg Balsamic Beetroot Relish

200g smoked salmon

1 tablespoon chopped chives


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.