Roasted salmon rye toasts served on a plate

Roasted salmon rye toasts

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(0 ratings)

Prep: 15 mins Cook: 10 mins

Easy

Makes 32

Serve these healthy salmon canapés at a dinner party. They come with a choice of delicious toppings – either pickled cucumber or apple with chilli salsa

Nutrition and extra info

Nutrition: Per pickled cucumber canapé:

  • kcal23
  • fat1g
  • saturates0.5g
  • carbs2g
  • sugars0.2g
  • fibre0.3g
  • protein1g
  • salt0.1g
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Ingredients

  • 120g boneless, skinless salmon fillet
  • 4 slices German-style rye bread
  • 4 tbsp low-fat crème fraîche

For the pickled cucumber

  • 1-inch piece cucumber
  • ½ tsp toasted coriander seeds
  • 1 tbsp white wine vinegar

For the apple & chilli salsa

  • ½ apple, cored and cut into small cubes
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • ¼ red chilli, deseeded and finely chopped
  • ½ tbsp white wine vinegar
  • splash of olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small handful parsley leaves, chopped

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the salmon fillet on a piece of foil. Season, then wrap in the foil and roast for 8 mins until just flaking. Leave to cool.

  2. To make the pickled cucumber, cut the cucumber piece in half lengthways. Scrape out the core and discard. Cut in half again, then cut into quarter moons at an angle. Put in a bowl with the coriander, vinegar and a pinch of sugar and salt. Mix well and leave to pickle for at least 15 mins.

  3. To make the apple & chilli salsa, combine all the ingredients, mix well and season to taste.

  4. Toast the bread and cut each slice into eight squares. Spread with the crème fraîche and flake the salmon between the toasts. Top half with the pickled cucumber and half with the salsa.

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