Smoked Salmon Canape Cups: Entertaining Made Easy

Canapé cups are always a spectacular finger food!

The hint of vodka gives the classic smoked 

salmon and crème fraîche a new edge.

The red of the beetroot and touch of green from the dill

makes this the perfect Christmas finger food!

INGREDIENTS

20 Savoury Canape Cups

1/4 Cup of Crème Fraîche

1 Tbsp Vodka

Sea Salt

Freshly Ground Pepper

1 Tsp Horseradish Cream

200g Smoked Salmon or Smoked Ocean Trout, cut into 2cm squares

1/2 Cup Beetroot Relish (either from jar or freshly made from recipe below)

Fresh Dill Sprigs

Beetroot Relish

1 Brown Onion, finely chopped 

1/3 Cup Brown Sugar
1/4 Cup Red Wine Vinegar
1/2 Cup Water
Pinch of Ground Cinnamon and Cloves
225g Drained Canned Beetroot, finely chopped


METHOD

Beetroot Relish

Combine chopped brown onion, brown sugar, red wine vinegar, water and ground cinnamon and cloves in a saucepan over medium heat. Cook for 5 minutes or until onion is soft. Add beetroot, and cook for 15 minutes or until thick. Allow to cool before using in this recipe, or store in the fridge, in a sterilised jar or plastic container, and use when required.

Canape Cups

Mix the crème fraîche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge for 5 to 10 minutes until firm.

To Assemble

Place two salmon squares in every canape cup.

Top each canape cup with 1/2 tsp of beetroot relish.

Now add a small dollop of crème fraîche and a sprig of dill to each canape cup.

Serve immediately. Or place in refrigerator until ready to serve.

These can be made up to 2 hours ahead of time.