Fish

Smoked salmon with beetroot cottage cheese

Name: Smoked salmon with beetroot cottage cheese
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 12 slices canned beetroot, plus 2 tablespoons juice; 250g low-fat cottage cheese; 1 tablespoon 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

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05m

Smoked salmon with beetroot cottage cheese

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by Jill Dupleix

Food writer

Oct 03, 2015

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.

12 slices canned beetroot, plus 2 tablespoons juice
250g low-fat cottage cheese
1 tablespoon 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

Method

1.

Preheat the oven to 180°C.
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.