Smoked salmon with pickled vegetables
granulated stevia sweetener
white wine vinegar
2 medium, thinly sliced
1 medium, cut into matchsticks
dark rye bread
4 slice(s), (4 x 35g slice)
½ medium, coarsley mashed
light sour cream
- Stir stevia into vinegar in a small bowl until stevia is dissolved.
- Thinly slice cucumbers and cut beetroot into matchsticks. Place in separate bowls. Divide vinegar mixture between beetroot and cucumber and mix well.
- Spread slices of bread with avocado. Divide salmon among the bread slices.
- Arrange pickled cucumber and beetroot on top of the salmon. Top with sour cream. Season with pepper.