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No.1 Wheat & Rye Sourdough Sliced500g
500gItem price
£2.20Price per unit
44p/100gThis Scandi-inspired open sandwich celebrates the harmonious combination of smoked salmon, cream cheese and beetroot to offer an elegant weekend brunch. Fresh dill and a simple vinaigrette perfectly cut through the richness of the toppings.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Toast the bread, then set aside for a couple of minutes to cool. Mix together the cream cheese, dill and some black pepper
Using a mandolin or swivel-style peeler, thinly slice the radishes and beetroot. Transfer to a plate and drizzle with the vinegar and oil.
Spread the cream cheese onto the toast, then place the salmon on top. Arrange the radish and beetroot slices over the salmon, grind over some black pepper, then sprinkle with a little extra dill and serve.
Typical values per serving when made using specific products in recipe
Energy | 1,555kJ/ 370kcals |
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Fat | 13g |
Saturated Fat | 5.3g |
Carbohydrates | 40g |
Sugars | 5.3g |
Fibre | 3.8g |
Protein | 21g |
Salt | 2.6g |
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