Name: Smoked salmon with beetroot cottage cheese
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 12 slices canned beetroot, plus 2 tbsp juice; 250g Cottage Cheese; 20.00 ml roughly chopped dill, plus extra sprigs to serve; 2 hard-boiled eggs, peeled; 1 large round Lebanese bread; 8 slices smoked salmon; Lemon wedges, to serve

Smoked salmon with beetroot cottage cheese

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Elevate low-fat cottage cheese with tangy pickled beetroot, served with smoked salmon on crispy flatbread.

Ingredients:

12 slices canned beetroot, plus 2 tbsp juice
250g Cottage Cheese
20.00 ml roughly chopped dill, plus extra sprigs to serve
2 hard-boiled eggs, peeled
1 large round Lebanese bread
8 slices smoked salmon

Instructions:

Preheat your oven to 180C for the perfect cooking temperature.
Finely chop the beetroot and mix it with the cottage cheese, reserving 3 tablespoons. Stir in the pickling juices and dill until well combined.
Slice the hard-boiled eggs in half lengthwise using an egg slicer for precision.
Cut the Lebanese bread into 8 wedges, then bake until perfectly crisp and golden, about 4 minutes. Let them cool slightly before serving.
Spread the thick cottage cheese mixture on the crisp wedges, place a slice of smoked salmon on top, add a slice of egg, sprinkle with reserved chopped beetroot and dill sprigs, season with freshly ground black pepper, and serve with lemon wedges.

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