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Smoked salmon and cucumber slices on beetroot chutney

Ingredients 7
Servings 2


  • 4
    slices ciabatta bread, toasted or plain
  • 22
    cream cheese
  • 22
    beetroot and orange chutney
  • 4
    slices smoked salmon or smoked trout
  • 1
    English cucumber, cut into thin sticks
  • salt and freshly ground black pepper
  • vegetable crisps, to serve


Spread 2 slices of bread with cream cheese and then the chutney. Overlap salmon slices, 2 by 2, and wrap slices around the cucumber sticks. Place a 'wrap' on top of each slice of bread. Close the sandwich with the remaining bread. Serve with vegetable crisps.

Read more on: fish/seafood

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