Parsley, finely sliced red onion and capers for decoration
Method
Tip the cream cheese in a bowl mix well with enough lemon juice to taste.
Pipe the cream cheese onto each cracker using a star nozzle, or if preferred spread on a layer with a butter knife, until all the crackers are used up.
Using a teaspoon, top each cracker with a little grated beetroot.
Slice 16 strips of trout then curl over a strip of smoked trout per cracker.
Decorate each canape with a piece of red onion, a caper and small sprig of parsley.
