Smoked Salmon with Beetroot Cream Cheese and Pickled Cucumber on Sourdough Recipe

This recipe is from our friends at Bean and Bread, based locally in Abergavenny

Ingredients

Smoked Salmon
Sourdough loaf

Beetroot cream cheese – 
 200g full-fat cream cheese
75g of cooked purple beetroot
25g of brined capers
30g or a small bunch of dill
 Juice of half a lemon

Pickled cucumber – 
1 whole cucumber sliced to a thickness of a one-pound coin
1 litre of white wine vinegar
300 grams of sugar
1 Tsp salt
1 Tsp of coriander seeds
1 Tsp of fennel seeds
1 star anise

Beetroot cream cheese
In a food processor combine the cream cheese, beetroot, capers, dill and lemon juice. Blitz until smooth.

Pickled cucumber
Combine vinegar, sugar, salt, coriander seeds, fennel seeds and star anise.
Add to a saucepan, bring to a boil, turn off and leave to cool and for aromas to infuse
When cooled add sliced cucumber to Kilner jar and pour pickle liquor over it.
Allow to Pickle for at least 3 hours or ideally overnight.

To serve
Generously spread the beetroot cream cheese over a slice of toasted Sourdough, lay a few slices of the Black Mountain Smokery Smoked Salmon on top.
Cut the pickled cucumber into thin strips and lay over the Smoked Salmon.

Finish with a fresh wedge of lemon & enjoy!