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    Mini Oatcakes Topped with Beetroot Mascarpone and Smoked Salmon

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    Mini Oatcakes Topped with Beetroot Mascarpone and Smoked Salmon

    Makes: 24

    Ingredients

    • 150g baby beetroot
    • 250g mascarpone
    • A pinch of black pepper
    • 24 mini oat cakes
    • 2 x 140g pack smoked salmon

    Method

    1. Make the beetroot Mascarpone by finely dicing 150g cooked baby beetroot, then folding into a 250g tub of Mascarpone. Season with a touch of black pepper.
    2. Top 24 mini oat cakes with a dollop of the Mascarpone, then add slivers of smoked salmon (you'll need 2 x 140g packs). Serve cold or at room temperature - but don't refrigerate the oat cakes for too long or they'll go soft.

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