Smoked salmon is a must-have for Christmas, plus it’s a great source of protein and omega-3. Serve on top of toasted gluten-free bread so everyone can tuck in.

Makes 6

Prep time: 10 minutes

Cook time: 5 minutes


  • 50g cooked beetroot
  • ½ tsp grated horseradish
  • 1 lemon, cut into 8 wedges
  • 2-3 thin slices buckwheat bread
  • 75g smoked salmon
  • Few dill sprigs to garnish


  1. Put the beetroot and horseradish in the bowl of a small food processor. Squeeze in the juice from 2 of the lemon wedges and whizz together. Taste to check the seasoning, adding more horseradish if you like it peppery.
  2. Toast the thinly sliced buckwheat bread, then cut it into 6 small squares (roughly 4cm x 4cm). Top each slice with some beetroot, then the smoked salmon and a sprinkling of dill. Serve with the rest of the lemon wedges.

For more healthy recipes, visit Amelia’s site. Follow her @ameliafreer.

Want more Christmas canapé ideas? Try The Happy Pear’s no-fry falafel bites with hummus



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