Bean & Bread’s Smoked Salmon and Beetroot Cream Cheese on Sourdough
Bean & Bread’s Smoked Salmon and Beetroot Cream Cheese on Sourdough
Beetroot cream cheese
• 200g full-fat cream cheese
• 75g of cooked purple beetroot
• 25g of brine capers
• 30g or a small bunch of dill
• Juice of half a lemon
Pickled cucumber
• 1 whole cucumber sliced to a thickness of a one-pound coin
• 1 litre of white wine vinegar
• 300 grams of sugar
• 1 Tsp salt
• 1 Tsp of coriander seeds
• 1 Tsp of fennel seeds
• 1 star anise
Beetroot cream cheese
In a food processor combine all ingredients and blits until smooth
Pickled cucumbers
Combine vinegar, sugar, salt, coriander seeds, fennel seeds and star anise.
Add to a saucepan, bring to a boil, turn off and leave to cool and for aromas to infuse
When cooled add sliced cucumber to Kilner jar and pour pickle liquour over it.
Allow to Pickle for at least 3 hours or ideally overnight.
To serve,
Generously spread the beetroot cream cheese over a slice of toasted sourdough, lay a few slices of the Black Mountain smokery smoked salmon on top.
Cut Pickled cucumbers into thin strips and lay over the smoked salmon. Finish with a fresh wedge of lemon & enjoy!
