Smoked salmon and cucumber slices on beetroot chutney

Fairlady
2 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
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Ingredients (7)

4.00 slices ciabatta bread, toasted — plain
22.00 ml cream cheese
22.00 ml chutney — beetroot and orange
4.00 smoked salmon — sliced
1.00 cucumber — English variety, julienned
sea salt and freshly ground black pepper
vegetable crisps — to serve
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Method:

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.



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