This snack can be prepared very quickly, if you bake beets in advance. All else - whack and you're done! Slices of lightly salted salmon on a pillow of beetroot cream with ginger and tangerine juice are nicely placed on a piece of grilled bran bread (or even better - Borodino). I really liked this combination.
| Cook Time | 80 minutes |
| Servings |
Ingredients
- 3 slices Bread better low grade bread or black
- 2 pieces Beetroot
- 2 teaspoon Cream cheese can be with horseradish or greens
- 1 pinch Ginger (powder)
- 1 piece Tangerine need juice and zest
- 1 pinch Salt
- 1 pinch Black pepper
- 3 slices Salmon light-salted
- 1 twig Green Onion
Ingredients
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Instructions
- Boil the beets or bake in foil until completely cooked
- Squeeze the juice from the tangerine and remove the zest. Put the beets in a combine, add the juice and zest of tangerine, cream cheese, ginger, pepper and try to salt (salty cheese, may not be necessary) Grind.
- Skinless salmon cut into cubes. Lightly dry the bread in a grill or toaster. Inside should not be over-dried, but the crust needs to be stable, so that the cream does not get wet.
- Beet cream lightly press down with a spoon to get a little extra liquid. Put in a pastry bag, you can with a nozzle. Squeeze a cap of beetroot cream on the bread slices, put the salmon cubes on top. Sprinkle with chopped green onions. Serve immediately.
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