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- Serves2
- CourseBrunch
- Prepare10 mins
- Cook-
- Total time10 mins
Ingredients
- 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
Method
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,555kJ/ 370kcals |
---|---|
Fat | 13g |
Saturated Fat | 5.3g |
Carbohydrates | 40g |
Sugars | 5.3g |
Fibre | 3.8g |
Protein | 21g |
Salt | 2.6g |