Hot and cold salmon sandwich with dill pâté and beetroot mayo recipe

  • Serves 4
  • 20 mins to prepare and 10 mins to cook
  • 574 calories / serving
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Hot and cold salmon sandwich HERO

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.

  • Ingredients

  • For the dill pate

  • 2 anchovy fillets, drained
  • 125g (4oz) cream cheese
  • small bunch of fresh dill
  • 1tbsp creamed horseradish
  • juice of half a lemon
  • For the beetroot mayo

  • 50g cooked beetroot
  • handful of chives
  • 20g (¾oz) spring onions, chopped
  • 2tbsp mayonnaise
  • For the sandwich

  • 1 salmon fillet (uncooked)
  • For the sandwich

  • 100g pack of smoked salmon
  • 8 slices of granary bread
  • 4 slices of white bread
  • small bunch of watercress
  • pomegranate seeds
  • Energy 2400kj 574kcal 29%
  • Fat 31g 45%
  • Saturates 10g 50%
  • Sugars 5g 5%
  • Salt 3.1g 52%

of the reference intake
Carbohydrate 42.3g Protein 28.6g Fibre 4.6g


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