Smoked Salmon Canapes

METHOD

Step 1

Slice cucumber into 12 thick circular slices

Step 2

Using a cookie cutter, or a knife, create 3 circles out of each slice of pumpernickel bread

Step 3

Spread 1 teaspoon of goats cheese on 6 cucumber rounds and 6 pumpernickel rounds. Spread 1 teaspoon of beetroot dip onto the 12 remaining cucumber and pumpernickel rounds

Step 4

Using your hands or a fork, flake the Hot Smoked salmon fillet. Top half the rounds with the flaked Hot Smoked salmon. Then, tear each Smoked Salmon slice into 2-3 to form bite size pieces. Place smoked salmon slices on the top of the remaining rounds.

Step 5

Top each of the rounds with fresh dill, lemon juice and crack pepper.

Ingredients:

90g Tassal Salt Reduced Smoked Salmon

150g Tassal Hot Smoked Salmon

4 slices pumpernickel bread

1 large cucumber

1/4 cup goats cheese

1/4 cup beetroot dip

Fresh dill, to serve

Lemon wedges, to serve

Black pepper, optional

Recipe Credit – Susie Burrell