Rye with smoked salmon & cream cheese

Name: Rye with smoked salmon & cream cheese
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 2 slice/s No.1 Rye & Wheat Dark Sourdough Bread; 60 g Paysan Breton Cream Cheese; 20 g pack dill, roughly chopped, plus extra to serve; 4 radishes; 2 baby beetroot in a horseradish marinade; 1 tsp white wine or cider vinegar; 1 tsp extra virgin olive oil; 100 g smoked salmon

This 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.

5 out of 5 stars(1) Rate this recipe

Serves2
CourseBrunch
Prepare10 mins
Cook-
Total time10 mins

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.

2 slice/s No.1 Rye & Wheat Dark Sourdough Bread
60g Paysan Breton Cream Cheese
¼ x 20g pack dill, roughly chopped, plus extra to serve
4 radishes
2 baby beetroot in a horseradish marinade
1 tsp white wine or cider vinegar
1 tsp extra virgin olive oil
100g smoked salmon

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