Smoked salmon sandwich with cranberry & beetroot
Smoked salmon sandwich with cranberry & beetroot

Lunch

Smoked salmon sandwich with cranberry & beetroot

45 MINS

Cooking

2

Portions

Buy at Buy at Buy at

Subject to store availability

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
Smoked salmon sandwich with cranberry & beetroot

Method

  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
Buy at Buy at Buy at

Subject to store availability

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

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