• International Sandwich & Food to Go News Magazine 
  • 01291 636342

Smoked salmon, soft goats cheese, pea shoots, beetroot horseradish and dill relish in a sour cream, lemon and dill bread.

Created by

Dawn Roe of Saints & Sinners, Beverley

Ingredients

  • 2 slices - Sour Cream, Lemon And Dill Bread
  • 10g - Lurpak Butter
  • 50g - Tesco Finest Wild Alaskan Smoked Salmon
  • 50g - Capricorn Somerset Goats Cheese
  • A handful - Fresh Pea Shoots
  • 1 tspn - English Provender Beetroot Relish with Horseradish & Dill

Method or Assembly Order

  1. Butter each slice of the bread with Lurpak then assemble in order
  2. Slice of sour cream, lemon and dill bread
  3. Goats cheese
  4. Smoked salmon
  5. Pea shoots
  6. Beetroot horseradish and dill relish
  7. Final slice of bread

Sandwich Designer of the Year 2015 

This sandwich won Dawn the English Provender Beetroot Relish with Horseradish & Dill category at the Northern Heat.

 

Advertising opportunities with Sandwich & Food to Go News
Get in touch.

Advertising opportunities with Sandwich & Food to Go News

Call Paul Steer on 01291 636343
Email