Lunch
Smoked salmon sandwich with cranberry & beetroot
45 MINS
Cooking
2
Portions
Ingredients
- Mowi smoked salmon – 1 pack
- Slices of Bread (Look for a good bread e.g. sourdough or ciabatta) – 2 slices if you want an open sandwich or 4 slices if you want a closed sandwich
- Olive oil – 1 tbsp
- Cream cheese – Enough to spread over 2 slices of bread
- Mixed leaves – Handful
- Whole Beetroot – cooked and sliced (about 2-3mm thick) – 3
- Cranberry sauce – 1 tbsp (25g)
- Balsamic vinegar – 1 tbsp (8g)
- Orange – Zest of ½ an orange and a good squeeze of juice (roughly 2 tbsp)
- Salt – Pinch
- Chilli flakes – Pinch
Method
- Mix the cranberry sauce, vinegar, chilli flakes, orange juice and zest together and season
- Pour the cranberry dressing over the beetroot and gently mix through. Cover the beetroot and place in the fridge for at least 30 minutes
- When the beetroot is ready drain the beetroot (keep the marinade to dressing the salad leaves)
- Brush the bread will a little olive oil and grill.
- To assemble the sandwich, spread the cream cheese over the toasted bread.
- Divide the beetroot between the 2 sandwiches
- Dress the leaves with a little of the Cranberry & beetroot marinade and scatter over the beetroot
- Lay the smoked salmon over the salad leaves
- Garnish with Micro cress or top with another slice of toasted bread
Ingredients
- Mowi smoked salmon – 1 pack
- Slices of Bread (Look for a good bread e.g. sourdough or ciabatta) – 2 slices if you want an open sandwich or 4 slices if you want a closed sandwich
- Olive oil – 1 tbsp
- Cream cheese – Enough to spread over 2 slices of bread
- Mixed leaves – Handful
- Whole Beetroot – cooked and sliced (about 2-3mm thick) – 3
- Cranberry sauce – 1 tbsp (25g)
- Balsamic vinegar – 1 tbsp (8g)
- Orange – Zest of ½ an orange and a good squeeze of juice (roughly 2 tbsp)
- Salt – Pinch
- Chilli flakes – Pinch
