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Servings 2 people


  • 4 slices of bread
  • 6 slices of smoked salmon
  • 1 cooked beetroot
  • 3tbsp full fat cream cheese
  • 2tsp sumac (the redder the better!)
  • 1pinch sea salt flakes


  • Place the cooked beetroot into a blender with the cream cheese, sumac and sea salt, blend until smooth 
  • Spread onto bread, top with smoked salmon and enjoy!