North Pole Double Smoked Salmon Open Sarnie and Chips
with Lemon & Garlic Yoghurt Dressed Beetroot and Pickled Onion
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Fish
- Cereals containing gluten
- Rye
- May contain traces of allergens
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Our North Pole Double Smoked Salmon Open Sarnie and Chips is inspired by smørrebrød, a Scandinavian favourite, with creamy dressed beetroot on the side.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
½ unit(s)
Red Onion
250 grams
Cooked Beetroot
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May be present: Cereals containing gluten, Rye)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
40 grams
Wild Rocket
200 grams
Smoked Salmon
(Contains: Fish)
Not included in your delivery
1 tsp
Sugar for Pickling
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the garlic cloves (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Pop the chips and garlic parcel onto a large baking tray. Drizzle the chips with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Halfway through, remove and set the garlic aside and turn the chips.
Meanwhile, halve the lemon. Halve, peel and slice the red onion as thinly as you can.
Squeeze the lemon juice into a small bowl and add the sugar for pickling (see pantry for amount).
Add a pinch of salt, mix together, then add the red onion, mix again and set aside to pickle.
Cut each beetroot into 2cm chunks. TIP: Wear gloves when handling the beetroot to avoid staining your hands.
Halve the ciabatta and pop on a baking tray, drizzle with olive oil, set aside.
Put the yoghurt in a large bowl, season with salt and pepper and add the olive oil (see pantry for amount).
Once the garlic has cooled, cut the end with scissors and squeeze out of the skin. Mash with a fork and stir into the yoghurt.
When the chips are nearly cooked, pop the ciabatta into the oven to bake until golden 4-5 mins.
Add the pickling liquid to the yoghurt (leave the onion in the bowl, you'll use it in a second) and mix together.
Add the beetroot and rocket to the yoghurt dressing and gently mix again.
When everything's ready, share the toasted ciabattas between serving plates and add a spoonful of the cucumber rocket salad to each one.
Top with the smoked salmon and pickled onion.
Serve the sarnies with the chips and remaining beetroot salad alongside.
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