Rye toasts with salmon, dill mustard & beetroot

Marissa Montgomery told Marie Claire, ‘The smell of the dill and the beetroot takes me back to my Russian roots. This feels very grown-up.’

Makes 15-20

15-20 slices of rye bread, cut into 3cm circles
250g salmon steak
20g sugar
30g salt
A bunch of dill, chopped, plus extra sprigs to garnish
250g vacuum-packed beetroot
Jar of dill mustard

1. Toast the rye bread circles and, once cooled, store in an airtight container.
2. The day before, or at least 4 hours before serving, cover the salmon with the sugar and salt, sprinkle over a good handful of chopped dill and pour over the beetroot juice from the packet. Cover and leave in the fridge to cure.
3. Cook the salmon at gas mark 4/ 180ºC/350ºF for 10-15 minutes. Cool slightly then flake into a bowl.
4. Grate the beetroot into a bowl. Top each toast with a spot of dill mustard, a pinch of beetroot, some salmon, a spot more mustard and a small sprig of dill.

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