Smoked salmon with pickled vegetables
7
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Avocado and salmon on rye bread topped with quick pickled beetroot and cucumber.
Ingredients
Granulated stevia sweetener
1 tsp
White wine vinegar
1½ tbs
Lebanese cucumber
2 medium, thinly sliced
Beetroot
1 medium, cut into matchsticks
Dark rye bread
4 slice(s), (4 x 35g slice)
Avocado
½ medium, coarsley mashed
Smoked salmon
400 g
Light sour cream
1 tbs
Pepper
½ tsp
Instructions
1
Stir stevia into vinegar in a small bowl until stevia is dissolved.
2
Thinly slice cucumbers and cut beetroot into matchsticks. Place in separate bowls. Divide vinegar mixture between beetroot and cucumber and mix well.
3
Spread slices of bread with avocado. Divide salmon among the bread slices.
4
Arrange pickled cucumber and beetroot on top of the salmon. Top with sour cream. Season with pepper.
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