Beetroot Cured Salmon on Rye with Horseradish Cream and Pea Shoots

Makes 16 canapés.


  • 6 slices of German rye bread, thinly sliced
  • 100g crème fraîche
  • 1 1/2 tsp horseradish sauce
  • 500g beetroot-cured salmon fillet, thinly sliced
  • Handful of pea shoots
  • A few dill sprigs, finely chopped
  • Salt and pepper


1. Cut each slice of rye into three small rectangles and place under the grill, or in a toaster, until lightly crisp. Meanwhile, beat together the creme fraîche andhorseradish sauce and season well. To stop your pea shoots from wilting, fill a largebowl with cold water and plunge them in for 10 minutes, then drain and pat dry.

2. Arrange the toasted rye slices on your serving plate and top each slice with one or two thin slices of beetroot-cured salmon. Place a few pea shoots on top of the salmon, followed by a conservative teaspoon of the horseradish cream, and a sprinkling of dill. Serve immediately.