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            Smoked Salmon With Beetroot, Red Onion And Capers On Rye

            This dish uses smoked salmon mixed with a variety of flavoursome ingredients to create a delicious open sandwich that will serve four people. Taking only 15 minutes to prepare, you can also try it for brunch with a poached egg for a healthy start to the day.


            4 tablespoons crème fraîche
            2 tablespoons fresh dill, finely chopped
            Juice and zest of 1 small lemon
            Sea salt and milled black pepper
            4 slices rye bread
            4 slices smoked salmon
            2 cooked beetroot, finely diced
            ½ red onion, peeled and finely sliced
            4 small pickled gherkins, finely sliced lengthways
            1 teaspoon capers, drained
            1 tablespoon fresh chives, finely chopped



            1. In a small bowl, mix together the crème fraîche, dill and lemon zest. Season with salt and pepper and keep to one side.
            2. Place each slice of rye bread on a plate and spread with the crème fraîche mixture.
            3. Top each one with a slice of smoked salmon and sprinkle with beetroot, red onion, gherkins and capers.
            4. Drizzle with lemon juice and scatter with chives. Season with salt and pepper, and serve immediately.

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