Recipes CHRISTMAS SNACKS 3 OF 3: BEETROOT SALMON ROSE STACKS

CHRISTMAS SNACKS 3 OF 3: BEETROOT SALMON ROSE STACKS

Prep 10 mins
Serves As many as desired

Introducing our last but definitely not least Christmas idea to complete your canape's and fill your tastebuds with joy and happiness

- WHAT YOU WILL NEED -

  • cooked beetroot (you can cook and peel it yourself, but these days many supermarkets stock ready-cooked beetroot in their fridge sections)
  • pumpernickel bread or any other dark rye bread
  • cream cheese
  • Cape Herb & Spice TALL BLACK PEPPERCORNS GRINDER
  • smoked salmon
  • fresh dill sprigs
  • cut lemons, to serve

- METHOD -

Slice the beetroot. Use a small square or round cookie cutter to cut bread and sliced beetroot. Spread bread with cream cheese, generously season cream cheese with black pepper and top with a slice of beetroot. Repeat as many layers as you like, then top with a salmon rose.

To make the salmon roses, simply roll up a thin strip of smoked salmon, gently flaring out the edges so it looks like a rose and place on top of your beetroot stacks. Top with a bit of dill.

NB: Serve with wedges of lemon for a kick of vibrant citrus to cut through that indulgent salmony richness.

 

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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