Beetroot-cured salmon, cream cheese, pickled cucumber & dill

We love the ruby red colour a beetroot cure gives to the traditional Swedish gravadlax. You can buy a good version from H Forman & Son or you can make your own. Of course, you can use any type of cured or smoked salmon here, if you prefer. It makes a simple but delicious topping for our sourdough crispbread.

Ingredients (to top two crispbreads)

For the pickled cucumber:
1/3 cucumber, sliced thinly into ribbons on a mandolin or with a vegetable peeler
3 tbsp cider vinegar
1 tbsp caster sugar
1 tsp fine ground salt

2 Peter’s Yard Sourdough Crispbreads
Cream cheese
4 slices beetroot-cured salmon or gravadlax
2 radishes, sliced thinly on a mandolin or with a knife
A few dill sprigs
Lemon juice
Black pepper


  1. To make the pickled cucumbers, sprinkle the cucumber ribbons with the salt and put them into a colander to drain for 30 mins. Once drained, squeeze out the excess water and place them in a bowl. Add the vinegar and sugar and combine.
  2. Spread a generous layer of cream cheese onto each crispbread, then layer a couple of slices of salmon on top.
  3. Garnish with pickled cucumbers, radishes and dill, then squeeze over lemon juice and finish with a grind of black pepper. Eat straight away or within 30 mins of preparing.
Crispbread with beetroot cured salmon



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