To make the dill pâté, place the anchovy fillets in a food processor and whizz to a paste. Add the cream cheese, dill, horseradish, lemon juice and a pinch of pepper. Whizz again. Transfer to a bowl and set aside for the moment.
In the clean bowl of the food processor, blitz the beetroot and mayo together until smooth. Stir in the spring onions. Pan fry the salmon fillet until cooked through, then flake into pieces.
Take a slice of granary bread, spread with beetroot mayo, then top with flaked salmon fillet and watercress. Follow with a white bread slice spread with dill pâté, then top with smoked salmon, watercress, some pomegranate seeds and top with a slice of granary bread.
Secure the opposite corners with cocktail sticks and cut into 4 triangles, removing the crusts, to serve.