Executive Chef at Le Franschhoek Hotel and Spa, Scott Shepherd shares his delicious and healthy recipe for Smoked salmon and cream cheese on rye.
Ingredients for one serving:
• 10 g sliced butternut
• 10 g sliced beetroot
• 1 tablespoon Morgenster Olive oil
• Crushed black pepper
• 1 slice of rye bread
• 10 g cream cheese
• 80 g fresh sliced smoked salmon
• 5 g sprouts
• 1 tablespoon Morgenster Balsamic Vinegar
• 20 g washed mixed lettuce
• 5 g sliced cucumber
• 5 g radish
• 4 baby vine tomato
This dish is healthy, quick and easy to make, and allows the ingredients to speak for themselves.
Preheat oven to 180 Celsius.
Slice the butternut and beetroot thinly and place onto a baking tray. Add some of the Morgenster Olive oil and season with salt and crushed black pepper. Bake until firm and remove to cool.
Toast the rye bread and spread one side with cream cheese.
Gently place the smoked salmon on top of the rye bread and add sprouts on top.
For the salad simply mix the lettuce, cucumber, radish and tomato. Add Morgenster Olive oil, Morgenster Balsamic Vinegar, and plate.