Smoked Salmon & Beetroot Mousse Canapés

Making your own mousse might sound like a bit of a faff, but we promise this recipe is incredibly easy, and the result is one of the most delicious, moreish canapés you can make. Topped with our amazing oak-smoked salmon, it’s guaranteed to impress. Plus, we’ve included a step-by-step video to make it even simpler, and the mousse keeps beautifully in the fridge for a few days.

Ingredients:
• 1/3 of a 400g pack Caught & Delivered Oat Smoked Salmon, defrosted
• dark rye bread, pre-sliced
• dill to garnish

Beetroot Mousse:
• 3 cooked beetroots
• 1 tub of cream cheese
• 1/2 tsp of black pepper
• 1 large galic clove
• 1/2 tbsp of olive oil
• 1 tsp of creamed horseradish sauce

Method:
1. Combine the mousse ingredients in a blender and process until smooth
2. Transfer the mousse to a zip-lock / pipping bag and chill while you the prepare the rye bread and smoked salmon.
3. Lightly toast the rye bread and cut into canapé-sized pieces.
4. Slice the smoked salmon into short ribbons.
5. To assemble, snip the corner of the bag, and carefully pipe the mousse in a back-and-forth motion over each piece of bread. Top with a ribbon of smoked salmon.
6. Arrange the canapés on a platter or board, crack some pepper over the whole lot, and sprinkle with dill - perfect!