Recipes

A plate of open sandwiches

Smoked salmon, beetroot, cream cheese & chives on rye bread

Serves:
4
Preparation Time:
10 mins
Cooking Time:
none

What you'll need:

Smoked salmon, beetroot, cream cheese & chives on rye bread

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

Cheddar & spring onion with Traditional cooked beetroot on granary bread

  • 4 thick-cut slices granary bread
  • 200g mature cheddar, grated
  • 4 spring onions, finely sliced
  • 1tbsp plain yogurt
  • Salad leaves
  • 4 Traditional cooked beetroot, cut into slices
  • Salt & freshly ground black pepper

Cold roast beef, beetroot & mustard on a crusty baguette

  • 1 baguette cut into 4 pieces
  • 4 slices cold roast beef
  • 4 cooked beetroot
  • Dijon mustard to taste
  • Peppery salad leaves, such as rocket or watercress
  • Salt & freshly ground black pepper

What to do:

Smoked salmon, beetroot, cream cheese & chives on rye bread
1. Spread the cream cheese onto the bread and arrange the smoked salmon on top.
2. Sprinkle over the beetroot matchsticks and the chives, and season with freshly ground black pepper.

Cheddar & spring onion with Traditional cooked beetroot on granary bread
1. Mix the cheese, spring onion and yogurt in a small bowl and season to taste with salt and freshly ground black pepper.
2. Top each slice of bread with a little salad and drop spoonfuls of the cheese mixture on top. Finish with the slices of beetroot and serve immediately.

Cold roast beef, beetroot & mustard on a crusty baguette
1. Fill each piece of baguette with the salad leaves and the sliced beef, and spread over the Dijon mustard to taste.
2. Arrange the slices of beetroot on top and season to taste with salt and freshly ground black pepper.