Beetroot-cured salmon, cream cheese, pickled cucumber & dill

Name: Beetroot-cured salmon, cream cheese, pickled cucumber & dill
Ingredients: 1/3 cucumber, sliced thinly into ribbons on a mandolin or with a vegetable peeler; 3 tbsp cider vinegar; 1 tbsp caster sugar; 1 tsp fine ground salt; 2 Peter’s Yard Sourdough Crispbreads; Cream cheese; 4 slices beetroot-cured salmon or gravadlax; 2 radishes, sliced thinly on a mandolin or with a knife; A few dill sprigs; Lemon juice; Black pepper

www.petersyard.com

A simple serving suggestion on Peter's Yard crispbread - beetroot-cured salmon, traditional Swedish gravadlax.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.petersyard.com.

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Ingredients

1/3 cucumber, sliced thinly into ribbons on a mandolin or with a vegetable peeler
3 tbsp cider vinegar
1 tbsp caster sugar
1 tsp fine ground salt
2 Peter’s Yard Sourdough Crispbreads
Cream cheese
4 slices beetroot-cured salmon or gravadlax
2 radishes, sliced thinly on a mandolin or with a knife
A few dill sprigs
Lemon juice
Black pepper