Smoked salmon with pickled vegetables

Name: Smoked salmon with pickled vegetables
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 tsp Granulated stevia sweetener; 1.5 tbs White wine vinegar; 2 medium Lebanese cucumber thinly sliced; 1 medium Beetroot cut into matchsticks; 4 slice(s) Dark rye bread (4 x 35g slice); 0.5 medium Avocado coarsley mashed; 400 g Smoked salmon; 1 tbs Light sour cream; 0.5 tsp Pepper

Points®

Total Time

15 min

Prep

15 min

Cook

0 min

Serves

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

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.

Notes

SERVING SUGGESTION: Salad of baby rocket leaves.

**Join from $20/month*!**

Smoked salmon with pickled vegetables

Ingredients

Instructions

Notes

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