A great starter if you have vegetarians and fish eaters at the same table. Pile on more of the ricotta and leave off the salmon for the vegetarians.
12 thin slices cucumber
2 tsp white balsamic vinegar
3 cooked beetroot
1 tbsp horseradish cream
2 sprigs dill, chopped (reserve 4 fronds to finish)
200 g ricotta
4 slices rye bread
100 g smoked salmon
Place the cucumber slices in a bowl with a pinch of sea salt and a grinding of white pepper (but black pepper will do if you don’t have white) along with white balsamic vinegar. Set aside until you are ready to serve
Chop beetroot into 1/2 cm cubes. Stir into ricotta along with chopped dill, horseradish cream and a few generous pinches of sea salt and grinding of black pepper. Keep in the fridge until ready to use.
To serve, Toast the bread and use a chef’s ring to cut out rounds. Keeping the bread in the ring, generously cover with beetroot ricotta, top with smoked salmon and 3 slices of cucumber and finish with black pepper and a dill frond.
Video
- 12 slices cucumber thin slices with the skin on
- 2 tsp balsamic vinegar
- 3 cooked beetroot
- 1 tbsp horseradish cream
- 2 sprigs dill (4 fronds reserved to finish) chopped
- 200 g ricotta
- 4 slices rye bread
- 100 g smoked salmon
- squeeze lemon juice
Instructions
- Place the cucumber slices in a bowl with a pinch of sea salt and a grinding of white pepper (but black pepper will do if you don't have white) along with white balsamic vinegar. Set aside until you are ready to serve
- Chop beetroot into 1/2 cm cubes. Stir into ricotta along with chopped dill, horseradish cream and a few generous pinches of sea salt and grinding of black pepper. Keep in the fridge until ready to use.
- To serve, Toast the bread and use a chef's ring to cut out rounds. Keeping the bread in the ring, generously cover with beetroot ricotta, top with smoked salmon and 3 slices of cucumber and finish with black pepper and a dill frond.
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