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Smoked Salmon, Beetroot, Cream Cheese and Chives on Rye Bread

This recipe for Smoked Salmon, Beetroot, Cream Cheese and Chives on Rye Bread has been reproduced courtesy of www.lovebeetroot.co.uk

Beetroot is enjoying something of a revival as people discover there’s more to this great British vegetable than they thought. You can now buy beetroot in so many different ways – raw, cooked, marinated, lightly pickled - there’s so much more to beetroot than the jar of pickled beetroot many of us will remember from our childhood.

To find out more about beetroot, its history, health benefits and lots of exciting ways to cook with it <click here> or visit www.lovebeetroot.co.uk

Ingredients for Smoked Salmon, Beetroot, Cream Cheese and Chives on Rye Bread

4 slices rye bread
125g cream cheese
120g smoked salmon
4 Sweetfire beetroot, cut into matchsticks
8 chives, finely chopped
Salt & freshly ground black pepper

How to make Smoked Salmon, Beetroot, Cream Cheese and Chives on Rye Bread

  • Spread the cream cheese onto the bread.
  • Arrange the smoked salmon on top.
  • Sprinkle over the beetroot matchsticks and the chives.
  • Season with freshly ground black pepper.

Serves 4

Open Beetroot Sandwiches

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Published with permission of www.lovebeetroot.co.uk

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