We find making canapés really therapeutic and these beetroot, horseradish and smoked mackerel cups are the perfect snack if you're entertaining guests.
This quick and easy canapé has lots of flavour and only requires 15 minutes from start to finish, so you can get on with the rest of your to-do list.
We've made this recipe as simple as possible and opted for pre-cooked beetroot, jarred horseradish sauce, tinned smoked mackerel and pre-made mini croustade cases too.
All you have to do is whizz some items in a food processor, spoon into or pipe the filling into the cases and top with flaked mackerel and chives - yum!
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Yields:
24 serving(s)
Prep Time:
15 mins
Total Time:
15 mins
Cal/Serv:
28
Ingredients
250 g pack cooked beetroot, drained and chopped
2 Tbsp. crème fraîche
1 tsp. hot horseradish sauce
Finely grated zest 1/2 lemon, plus 1tbsp lemon juice
24 mini croustade cases, we used Rahms
2 Tbsp. finely chopped chives
tinned mackerel, to serve
Directions
Step 1Whizz the beetroot in a food processor with the crème fraîche, horseradish, lemon zest and juice and some seasoning until smooth. Transfer to a piping or plastic sandwich bag.
Step 2To assemble, pipe the beetroot mixture into the croustade cases just before serving. Top each with flaked mackerel, then scatter over the chives and serve.
GET AHEAD Prepare to end of step 1 up to a day ahead. Complete recipe up to 20min before serving (as the cases will soften if left longer).
Per serving:
Calories: 28
Protein: 1g
Fat: 2g
Sat fat: 1g
Carbs: 2g
Sugars: 1g
Fibre: 0g
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