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Beetroot Marinated Salmon Sandwich

This delightful Beetroot Marinated Salmon Sandwich is a fusion of Scandinavian flavors with a modern twist. The tender and succulent salmon is marinated in a vibrant beetroot mixture, giving it a beautiful pink hue and a subtle earthy flavor. Paired with creamy toppings and fresh bread, this sandwich is a delightful balance of flavors and textures.
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The Story

The Beetroot Marinated Salmon Sandwich combines the natural richness of salmon with the earthy sweetness of beets. The salmon is marinated to perfection, then layered on bread with creamy toppings like avocado and dill-infused cream cheese. The result is a visually stunning and incredibly flavorful sandwich that will impress your taste buds.


200g salmon fillet, skinless
1 small beetroot, grated
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper to taste
4 slices of bread (rye or whole wheat)
1 ripe avocado, sliced
4 tablespoons cream cheese
Fresh dill sprigs for garnish
2 Servings

Prep Time:

0 Hrs 20 Mins

Cook Time:

0 Hrs 10 Mins

Total TIme:

0 Hrs 0 Mins



In a bowl, combine the grated beetroot, lemon juice, olive oil, salt, and pepper to create the marinade.


Place the salmon fillet in a shallow dish and pour the beetroot marinade over it. Ensure the salmon is well-coated. Cover and refrigerate for at least 1 hour, allowing the flavors to meld.


After marinating, remove the salmon from the dish and pat it dry with paper towels.


Heat a non-stick skillet over medium-high heat. Cook the salmon for about 2-3 minutes on each side until it reaches your desired level of doneness.


Once cooked, remove the salmon from the skillet and let it cool slightly. Use a fork to flake the salmon into smaller pieces.


Toast the bread slices lightly until they are golden and crispy.


Spread 1 tablespoon of cream cheese on each slice of bread.


Arrange the sliced avocado on two of the bread slices.


Distribute the flaked salmon evenly on top of the avocado.


Garnish with fresh dill sprigs and cover with the remaining bread slices to form sandwiches.


Cut the sandwiches in half and serve immediately.

Tips for this recipe

For an extra kick of flavor, add a squeeze of lemon juice over the salmon just before assembling the sandwiches. It will enhance the freshness of the dish and complement the beetroot-marinated salmon beautifully.

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