A trio of quick beetroot canapes

Simple to make, these delightful infused beetroot canapés make entertaining so easy, but pack a punch with their taste combinations.

• Preparation: 20 mins
• Cooking: 15 mins
• Serves: 4

What you need:

• 2 smoked mackerel fillets, about 175g (peppered or plain, whatever your preference)
• 2 tbsp greek yogurt
• 1-2 tsp horseradish sauce, to taste
• Small bunch of chives, snipped (save some for garnish)
• Salt & freshly ground black pepper, to taste
• 1 pack mini oatcakes, you will need about 20-25 oatcakes
• 150g honey & ginger baby beetroot, cut into wedges

What you do:

1. Remove and discard the skin from the mackerel and flake into a small mixing bowl. Using a fork, mix through the yogurt, horseradish and most of chives (reserve a few for garnish) and season to taste with salt & pepper.
2. Top each oatcake with a little mackerel pate and a wedge of beetroot. Finally sprinkle over a few bit of chives and arrange on a serving plate or board.

Cook's tip:

Honey & ginger beetroot can be purchased from Asda, or choose a different flavour from the infused beetroot ready-to-eat range, which is available in major retailers and includes: Spicy Sweet and Fiery Beetroot (Tesco Finest), Sweet Chilli Rosebud Beetroot (M&S), Red Wine Vinegar & Orange Blossom Honey Beetroot (M&S), Sweetfire Beetroot Wedges (Waitrose), Juniper & Black Pepper in Red Wine Vinegar Baby Beetroot (Morrisons), Lime Zest Baby Beetroot (Waitrose) , Juniperberry & Black Pepper Cocktail, Beetroot (Sainsbury's Taste the Difference), Sweetflame Beetroot (Sainsbury's Taste the Difference)

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