This Scandi-inspired open sandwich celebrates the harmonious combination of smoked salmon, cream cheese and beetroot to offer an elegant weekend brunch. Fresh dill and a simple vinaigrette perfectly cut through the richness of the toppings.
- Prepare10 mins
- Total time10 mins
Toast the bread, then set aside for a couple of minutes to cool. Mix together the cream cheese, dill and some black pepper
Using a mandolin or swivel-style peeler, thinly slice the radishes and beetroot. Transfer to a plate and drizzle with the vinegar and oil.
Spread the cream cheese onto the toast, then place the salmon on top. Arrange the radish and beetroot slices over the salmon, grind over some black pepper, then sprinkle with a little extra dill and serve.