Recipes CHRISTMAS SNACKS 3 OF 3: BEETROOT SALMON ROSE STACKS
CHRISTMAS SNACKS 3 OF 3: BEETROOT SALMON ROSE STACKS
Salmon loves beetroot, and both love cream cheese and dill. So why not combine them in gorgeous pop-in-your-mouth stacks? We think they’re perfect for serving with a glass of bubbly this festive season. Haul out those long-unused cookie cutters from the back of the cupboard, and get the kids involved in pressing out perfectly pretty circles or squares for assembly.
- 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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