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Roasted salmon rye toasts

Roasted salmon rye toasts served on a plate

Roasted salmon rye toasts

Name: Roasted salmon rye toasts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 32
Ingredients: 120g boneless, skinless salmon fillet; 4 slices German-style rye bread; 4 tbsp low-fat crème fraîche; 1-inch piece cucumber; ½ tsp toasted coriander seeds; 1 tbsp white wine vinegar; ½ apple cored and cut into small cubes; ¼ red chilli deseeded and finely chopped; ½ tbsp white wine vinegar; splash of olive oil; small handful parsley leaves chopped

Sophie Godwin – Cookery writer

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Makes 32

Easy

Prep: 15 mins

Cook: 10 mins

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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

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Ingredients

Nutrition

Units:

MetricUS

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
¼ red chilli

deseeded and finely chopped
½ tbsp white wine vinegar
splash of olive oil
small handful parsley leaves

chopped

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Nutrition: Per pickled cucumber canapé:

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

Method

step 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.
step 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.
step 3

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

RECIPE TIPS

PICKLED APPLE & CHILLI SALSA NUTRITION

Per pickled apple & chilli salsa canapé: 27 kcals, fat 2g, saturates 0.6g, carbs 2g, sugars 0.5g, fibre 0.2g, protein 1g, salt 0.1g

Recipe from Good Food magazine, December 2018

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