Beetroot & Smoked Salmon Open Sandwich

Treat yourself to a luxury lunch with our Beetroot & smoked salmon open sandwich.

Difficulty Easy
Time 20 minutes
Serves 2
Super Good Beetroot in Apple Cider Vinegar
Super Good Beetroot in ACV
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Slice the red onion as thinly as possibly then place in a bowl and pour over enough of the beetroot vinegar to cover. Allow to stand for 10 minutes to soften then drain before serving.

In the meantime, bring a pan of water up to the boil.

Once boiling drop in the egg and cook for 7 minutes.

Remove the egg and put into iced water to allow it to cool.

Peel the egg and cut in quarters, the yolk should be nice and soft.

Drain the beetroot and pat dry with kitchen paper.

Mix the mayo, mustard, dill with lemon juice and zest to make a dressing.

Toast the bread, then top with the cream cheese. Divide the salmon between each slice of bread.

Top the salmon with the slices of beetroot.

Sprinkle over the onions and rocket and add the egg quarters.

Drizzle over the dressing and serve.

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