Russian Salad

Russian salad on rye

"Another great vegetarian classic. There are endless variations on Russian salad recipes, but here is mine, which contains freshly grated raw beetroot instead of boiled cubes. It’s sweet, fresh and spicy, and goes really well with rye bread" - Trine Hahnemann, Open Sandwiches

Serves 4

1 sour apple

1 celery stick

50g (1¾oz) beetroot, coarsely grated

4 tbsp full-fat crème fraîche

2 tbsp horseradish, grated

4 tbsp lime juice

sea salt flakes and freshly ground black pepper

4 slices of rye bread

Salted butter

4 tbsp cress

Chop the apple and celery into small cubes and put them in a mixing bowl, then add the beetroot. Fold in the crème fraîche, horseradish and lime juice, then season to taste with some salt and pepper.

Place the rye bread slices on a work top and spread the butter evenly on each slice. Place 2 tbsp of the Russian salad on each rye bread, then decorate with cress and sprinkle with pepper.

Open Sandwiches by Trine Hahnemann is available now in shops and online from Amazon and Waterstones

Trine Hahnemann is running various workshops from her amazing new space Hahnemann's in Copenhagen. Go here for more details