Beetroot & Smoked Salmon Slice
Ingredients
2 Deli Kitchen Sliced Focaccia
80g watercress
1 tbsp shelled almonds
2 tbsp olive oil
Zest and juice ½ lemon
125g cooked beetroot, coarsely grated
125g reduced fat soft cheese
1 tbsp dill, chopped, plus extra to garnish
150g smoked salmon
2 Deli Kitchen Sliced Focaccia
80g watercress
1 tbsp shelled almonds
2 tbsp olive oil
Zest and juice ½ lemon
125g cooked beetroot, coarsely grated
125g reduced fat soft cheese
1 tbsp dill, chopped, plus extra to garnish
150g smoked salmon
Method
In a mini blender, place the watercress, almonds, olive oil, 2 tbsp water, and a squeeze of lemon. Season and whizz until smooth.
Mix beetroot, soft cheese, lemon zest, and dill until rippled. Set aside.
Heat a chargrill pan, split the Deli Kitchen Sliced Focaccia open and toast the cut side of each until char lines appear.
Spread each piece with the beetroot and cheese mix, top with some smoked salmon.
Drizzle with a little watercress pesto, and garnish with the remaining dill. Serve and enjoy.
TIP: leftover pesto can be kept for 2 days in the fridge, or frozen for up to a month.
