1. Slice the bread, top with sliced beetroot, sprinkle with grated horseradish and a spoonful of crème fraîche.
2. Top with flaked smoked salmon.
Preparation Time: 6mins to 8mins
Serves: 2 people
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)
* if you include Crème fraîche this recipe is not suitable for the diary or lactose free diet.