This snack can be prepared very quickly if you bake beets in advance. Everything else is a blow, and everything is ready! Slices of lightly salted salmon on a pillow of beetroot cream with ginger and tangerine juice fall beautifully on a piece of toasted 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 fully cooked
- Squeeze the juice from the tangerine and remove the zest. Put the beets in a food processor, add the juice and zest of tangerine, cream cheese, ginger, pepper and try to add salt (salty cheese may not be needed), chop.
- Cut the skinless salmon into cubes. Lightly dry the bread in a grill or toaster. The inside should not be over-dried, but the crust should be stable so that the cream does not get wet.
- Lightly press down the beetroot cream with a spoon to get some more liquid. Put it in a pastry bag, you can use a nozzle. Squeeze a cap of beetroot cream onto the slices of bread, put the cubes of salmon on top. Sprinkle with finely chopped green onions. Serve immediately.
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