Hot Smoked Salmon with Horseradish and Beetroot on Rye

Hot Smoked Salmon with Horseradish and Beetroot on Rye Recipe

Recipe by Sparky - Peas & Figs Resident Chef

Method

1. Slice the bread, top with sliced beetroot, sprinkle with grated horseradish and a spoonful of crème fraîche.

2. Top with flaked smoked salmon.

Food Tags

Information

Preparation Time: 6mins to 8mins

Serves: 2 people

Ingredients

150g hot smoked salmon

Cooked beetroot (1 packet)

1 small piece fresh horseradish (grated finely, or 1 tsp creamed horseradish)

Rye bread (or other wheat free bread)

Crème fraîche (optional, * refer to notes)

Dill

Notes

* if you include Crème fraîche this recipe is not suitable for the diary or lactose free diet.