Name: Beetroot Ricotta with Smoked Salmon on Rye Bread
Prep time: 10 min
Ingredients: 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

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An elegantly plated starter featuring a round base of dark bread topped with a pink creamy spread, slices of smoked salmon, thin cucumber slices, and a sprig of dill, served on a white plate.

Brunch Side Dish

Fish & Seafood

Beetroot Ricotta with Smoked Salmon on Rye bread

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