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Smoked Salmon and Caper Creams


Recipe Info

  • Servings : 4
  • Prep Time : 5m
  • Ready In : 5m

Smoked salmon is much more affordable and easily available in Zimbabwe now


  • 1 red onion, thinly sliced
  • 1 jar capers
  • 1 packet crisp breads or crackers
  • 100 grams pickled beetroot, thoroughly drained, dried and sliced in thin strips Flat leaf parsley, to garnish
  • Flat leaf parsley, to garnish


Step 1

Pipe or spoon chilled cream cheese on to the base of 24 biscuits.

Step 2

Layer with beetroot slices, generous roll of salmon and top with capers and slices of red onion.

Step 3

Garnish with a sprig of parsley. Serve immediately as the beetroot tends to discolour the cream.

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