Beetroot, Mushroom and Dill Canapés for Hoots Snacks.
Makes: Approx 30
150g / 5oz vacuum-packed beetroot, roughly chopped
3 tablespoons crème fraîche
120g / 4oz ricotta
Small bunch dill, half roughly chopped
40g / 1½oz butter
250g / 9oz button mushrooms, sliced
3 garlic cloves, finely chopped
1. Place the beetroot, crème fraîche and ricotta cheese into a medium bowl and pulse with a
handheld food blender until it appears smooth and evenly blended. Season according to taste, stir and chill in the fridge until ready to use.
2. Meanwhile, melt the butter in a frying pan, add the mushrooms and garlic and sauté for several minutes until cooked.
3. To serve, spread a heaped teaspoonful of the beetroot mixture onto each Hoots snack and place on a serving plate. Sprinkle a couple of mushrooms on top and garnish with a small sprig of dill.