27 Apr 2018 |
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
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
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.