Makes 16

  • 100g smoked British trout
  • 180g tub cream cheese
  • Juice of half a lemon
  • 16 savoury crackers or biscuits
  • 1 pack of cooked beetroot, grated
  • Parsley, finely sliced red onion and capers for decoration


  • 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.
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