Recipes
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.
Ingredients
4 tablespoons crème fraîche2 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
Method
- In a small bowl, mix together the crème fraîche, dill and lemon zest. Season with salt and pepper and keep to one side.
- Place each slice of rye bread on a plate and spread with the crème fraîche mixture.
- Top each one with a slice of smoked salmon and sprinkle with beetroot, red onion, gherkins and capers.
- Drizzle with lemon juice and scatter with chives. Season with salt and pepper, and serve immediately.
