Rye toasts with salmon, dill mustard & beetroot

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  • 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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