Smoked salmon with beetroot cottage cheese

At last, a way of making low-fat cottage cheese interesting – by lightly mixing it with that Aussie staple, pickled beetroot, and serving it with smoked salmon on crisped flatbread.

Recipe «Smoked salmon with beetroot cottage cheese» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 12 slices canned beetroot, plus 2 tbsp juice, 250g low-fat cottage cheese, 1 tbsp roughly chopped dill, plus extra sprigs to serve, 2 hard-boiled eggs, peeled, 1 large round Lebanese bread , 8 slices smoked salmon, Lemon wedges, to serve .

Ingredients:

• 12 slices canned beetroot, plus 2 tbsp juice 
• 250g low-fat cottage cheese 
• 1 tbsp roughly chopped dill, plus extra sprigs to serve 
• 2 hard-boiled eggs, peeled 
• 1 large round Lebanese bread 
• 8 slices smoked salmon 
• Lemon wedges, to serve 

Instructions

1. Preheat the oven to 180C.
2. Finely chop beetroot and stir all but 3 tablespoons of it into the cottage cheese. Add the pickling juices and dill and stir well to combine.
3. Slice the hard-boiled eggs lengthways (an egg slicer is ideal for this).
4. Cut the Lebanese bread into 8 wedges, and bake for 4 minutes until crisp and golden. Allow to cool slightly.
5. Thickly spread the crisp wedges with the cottage cheese mixture and top with a slice of smoked salmon. Arrange a slice of egg on top. Scatter with the reserved chopped beetroot and dill sprigs, then season with freshly ground black pepper and serve with lemon wedges.