Christmas canapés: Lettice’s festive salmon sharing board

Ingredients

• Side smoked salmon, unsliced
  1

Method

1. Take your salmon out of the fridge at least 30 minutes before serving. This allows the oils to soften slightly and bring the flavour out.
2. Carve as desired. Recommendation: thinly sliced so it can be drape on the crostinis.

Ingredients

• Medium beetroots
  3
• White wine vinegar
  200ml
• Caster sugar
  125g
• Water
  100ml

Method

1. Wearing rubber gloves, peel the beetroot.
2. Thinly slice on a mandolin and then cut into very thin strips. Alternatively, you can grate the beetroot.
3. Heat the vinegar, sugar, and water in a pan to boiling, then pour over the beetroot. Leave to cool.
4. The betteroot will be reayd to eat immediately but will last for months if kept in the fridge in a sealed container or jar.

Ingredients

• Small focaccia or baguette
  1
• Rapeseed oil
  5ml
• Salt
  Pinch

Method

1. Cut your baguette or focaccia into bitesize crostini and place on a baking tray.
2. Drizzle lightly with rapeseed oil and sprinkle lightly with salt.
3. Bake at 170C for 8-10 minutes or until golden brown and crispy.

Ingredients

• Extra thick crème fraiche
  250g
• Bumch dill
  1
• Lemons
  2

Method

1. Cut one lemon into wedges or cheeks, removing the seeds and place in a bowl ready to use.
2. Season crème fraiche with the zest of one lemon, a sprinkle of salt and a few twists of pepper.
3. Place in a bowl and garnish with a few sprigs of dill.
4. Place remaining dill in a glass with a small amount of water at the bottom for guests to pick themselves.
5. Peel the horseradish and present with a micro plane or fine grater for guests to grate themselves.