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    Toasted Rye Bread with Salmon Butter

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    Toasted Rye Bread with Salmon Butter

    Begin the evening with these stylish little canapés. The salmon butter can be made a day in advance, ready for spreading on the toast in the afternoon. Add the topping up to an hour before serving.

    • Christmas
    • Preparation time: 20 minutes

    Serves: 8

    Ingredients

    • 8-10 thin slices Schneider Brot German Vollkornbrot Whole Grain Rye Bread
    • 140g pack Waitrose Speyside Scottish Smoked Salmon
    • 15g pack fresh dill
    • 125g unsalted butter, softened
    • 180g tub Gourmet Baby Beetroot With Orange Blossom, Honey and Red Wine, from the chiller cabinet
    • 100ml half-fat crème fraîche

    Method

    1. Lightly toast 8 slices of rye bread and leave to cool. Roughly chop the salmon and blend in a food processor to a rough paste. Reserve a quarter of the dill sprigs for garnish and roughly chop the remainder, discarding any tough stalks. Add to the processor with the butter and a little black pepper, and blend to a smooth paste.
    2. Drain the beetroot and pat dry on kitchen paper before finely dicing them.
    3. Spread the salmon butter on the rye bread in a thin, even layer. Trim the crusts from the bread to make rectangles measuring about 10x7cm. Cut each slice into 4 rectangles and place on a serving platter.
    4. Spoon a little crème fraîche on each and place chopped beetroot alongside. Serve, decorated with tiny sprigs of the reserved dill. Cook's Tip To transport the canapés, layer the buttered slices in a lidded container. Put the beetroot in a separate container and wrap the remaining dill in a piece of clingfilm, ready for finishing step 4 at the party venue.

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    Cook's tips

    To transport the canapés, layer the buttered slices in a lidded container. Put the beetroot in a separate container and wrap the remaining dill in a piece of clingfilm, ready for finishing step 4 at the party venue.

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