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. Search our recipe collection to discover more.  Of course, you can use any type of cured or smoked salmon here, if you prefer.

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 Pink & Black Pepper 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.



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