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Porter House Smoked Salmon with Cos, English Provender Beetroot Relish with Horseradish & Dill served in a Pumpkin Seed Ciabatta

Created by

Marco Gambo of Baxter Storey, Swindon

Ingredients

  • 1 x Pumpkin Seed Ciabatta
  • 40g - English Provender Beetroot Relish with Horseradish & Dill 
  • 100g - Porter House Smoked Salmon
  • Cos Lettuce
  • Salt & Pepper to taste

Method or Assembly Order

  1. Slice the pumpkin seed ciabatta
  2. Spread English Provender Beetroot Relish with Horseradish & Dill onto the base slice
  3. Break up the salmon and place on top of relish
  4. Cut off the base of the os and place two whole leaves on top
  5. Add a pinch of salt and pepper to taste
  6. Add the top slice of the ciabatta

Sandwich Designer of the Year 2015 

This sandwich won Marco the English Provender Beetroot Relish with Horseradish & Dill category at the South West Heat.

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