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Smoked salmon sandwich with cranberry & beetroot

45 min
Smoked salmon sandwich with cranberry & beetroot


  1. Mix the cranberry sauce, vinegar, chilli flakes, orange juice and zest together and season
  2. Pour the cranberry dressing over the beetroot and gently mix through. Cover the beetroot and place in the fridge for at least 30 minutes
  3. When the beetroot is ready drain the beetroot (keep the marinade to dressing the salad leaves)
  4. Brush the bread will a little olive oil and grill.
  5. To assemble the sandwich, spread the cream cheese over the toasted bread.
  6. Divide the beetroot between the 2 sandwiches
  7. Dress the leaves with a little of the Cranberry & beetroot marinade and scatter over the beetroot
  8. Lay the smoked salmon over the salad leaves
  9. Garnish with Micro cress or top with another slice of toasted bread

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