Smoked Salmon Canapés with Ballymaloe Beetroot Slaw
- Cooking Time: 10–15 minutes (prep time)
- Serves:
- Allergens: contains gluten, dairy
Description
A simple yet stunning canapé — creamy soft cheese and silky smoked salmon, topped with Ballymaloe Sweet & Spicy Beetroot Slaw for a touch of zing. Finished with fresh dill, they’re the perfect little bites for entertaining.
Tip
These are best assembled just before serving so the base stays crisp. They’re quick to make, but look effortlessly elegant — ideal for dinner parties, Christmas nibbles, or afternoon gatherings with friends.
Ingredients
- 12–15 plain or lightly salted crackers or blinis
- 100g cream cheese (or crème fraîche)
- 100g smoked salmon, sliced
- 6–8 tsp Ballymaloe Sweet & Spicy Beetroot Slaw
- Fresh dill, to garnish
- Lemon wedges, to serve
Dietary Suitability
Method
- Add a small dollop of cream cheese to each cracker or blini, spreading it gently to cover the surface.
- Top each with a slice or curl of smoked salmon.
- Place about half a teaspoon of Ballymaloe Sweet & Spicy Beetroot Slaw on top of the salmon — just enough for a pop of colour and flavour.
- Finish with a small sprig of fresh dill. Serve with lemon wedges for squeezing over just before eating.
