1 cucumber, halved lengthways, deseeded and very thinly sliced
15lbs 10oz pack cooked beetroot, sliced
500g pack rye bread
Cook the salmon in the microwave on
High for 3 mins or until just cooked
through. Remove and break up into large
flakes, then allow to cool slightly.
Mix the cottage cheese, dill and spring
onions with some seasoning. in another
bowl mix the white wine vinegar and
sugar until the sugar dissolves, then add
the cucumber. Put the beetroot into
Lightly toast the rye bread, then bring
everything to the table and dig in.