Smoked salmon, beetroot, cream cheese & chives on rye bread
Cooking time: 10 minutes
- 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
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.