Beetroot-cured salmon, cream cheese, pickled cucumber & dill
At under 38 calories per slice, our crispbreads are the natural choice for a light lunch. Made with natural ingredients they are also high in fibre and low in sugar, making them a great bread replacement. They can be enjoyed with a whole host of toppings. We’ve taken inspiration from open sandwiches to share a few of our favourite lunch ideas with you.
We love the ruby red colour a beetroot cure gives to the traditional Swedish gravadlax. You can buy a good version from H Forman & Son or you can make your own. Take a look at our recipe collection here. Of course, you can use any type of cured or smoked salmon here, if you prefer.
Ingredients (to top two crispbreads)
For the pickled cucumber:
1/3 cucumber, sliced thinly into ribbons on a mandolin or with a vegetable peeler
3 tbsp cider vinegar
1 tbsp caster sugar
1 tsp fine ground salt
2 Peter’s Yard Pink & Black Pepper Crispbreads
4 slices beetroot-cured salmon or gravadlax
2 radishes, sliced thinly on a mandolin or with a knife
Few dill sprigs
To make the pickled cucumbers, sprinkle the cucumber ribbons with the salt and put them into a colander to drain for 30 mins. Once drained, squeeze out the excess water and place them in a bowl. Add the vinegar and sugar and combine.
Spread a generous layer of cream cheese onto each crispbread, then layer a couple of slices of salmon on top.
Garnish with pickled cucumbers, radishes and dill, then squeeze over lemon juice and finish with a grind of black pepper. Eat straight away or within 30 mins of preparing.