Roasted salmon rye toasts

MAKES 32 PREP 15 mins COOK 10 mins EASY

120g boneless, skinless salmon fillet

4 slices German-style rye bread 4 tbsp low-fat crème fraîche For the pickled cucumber 1-inch piece cucumber

1/2 tsp toasted coriander seeds 1 tbsp white wine vinegar For the apple & chilli salsa

1/2 apple, cored and cut into small cubes

1/4 red chilli, deseeded and finely chopped

1/2 tbsp white wine vinegar splash of olive oil small handful parsley leaves, chopped 1 Heat oven to 200C/180C fan/gas 6. Put the salmon fillet on a piece of foil. Season, then wrap in the foil and roast for 8 mins until just flaking. Leave to cool.

2 To make the pickled cucumber, cut the cucumber piece in half lengthways. Scrape out the core and discard. Cut in half again, then cut into quarter moons at an angle. Put in a bowl with the coriander, vinegar and a pinch of sugar and salt. Mix well and leave to pickle for at least 15 mins.

3 To make the apple & chilli salsa, combine all the ingredients, mix well and season to taste.

4 Toast the bread and cut each slice into eight squares. Spread with the crème fraîche and flake the salmon between the toasts. Top half with the pickled cucumber and half with the salsa.

PER PICKLED CUCUMBER CANAPÉ 23 kcals • fat 1g • saturates 0.5g • carbs 2g • sugars 0.2g • fibre 0.3g • protein 1g • salt 0.1g

PER APPLE & CHILLI SALSA CANAPÉ 27 kcals • fat 2g • saturates 0.6g • carbs 2g • sugars 0.5g • fibre 0.2g • protein 1g • salt 0.1g