Malted bread with Scottish hot smoked Salmon, dressed watercress & baby spinach salad topped with beetroot relish with horseradish & dill.
Created by
Bruce McKenzie of Tartan Rocket, Glasgow
Ingredients
- 30g - English Provender Beetroot Relish with Horseradish & Dill
- 60g - Flaked Hot Smoked Salmon
- 20g - Watercress
- 120g - Malted Bread
- 20g - Baby Spinach
- 3g - Butter
Method or Assembly Order
- Flake the hot smoked Salmon
- Butter the malted bread
- Spread English Provender Beetroot Relish with Horseradish & Dill evenly on base slice
- Position Salmon on top of relish
- Add spinach and watercress salad
- Place second slice of malted bread on top
- Cut
Sandwich Designer of the Year 2015
This sandwich won Bruce the English Provender Beetroot Relish with Horseradish & Dill category at the Scotland Heat.