Serving suggestions

Smoked salmon crostini with beetroot and capers


  • French stick
  • 200g cream cheese
  • 2 pre-cooked beetroots (not pickled)
  • 2 tablespoons of capers
  • 200g pack of John Ross Traditional Smoked Salmon
  • Chives to garnish
  • Juice and zest of one lemon

Preparation method

  1. Slice the French stick into 1cm thick rounds, and grill carefully on each side
  2. Meanwhile, finely dice the beetroot
  3. Top each crostini with a layer of sour cream, a teaspoon of the beetroot and a wave of smoked salmon
  4. Place them on a platter
  5. Squeeze lemon juice generously all over, along with a good grind of black pepper
  6. Shake over the capers and finish with some diced chives of dill



September 15th 2021
Reasons to buy Scottish smoked salmon