A fresh, colourful sandwich that pairs salmon with sweet beets, smooth cream cheese and the herbal notes of fennel and dill. Pickled cucumbers add just the right touch of tang.

Ingredients

For this recipe, you will need:

• 4 slices L’Équilibré bread, toasted
• 120 g smoked salmon
• ½ cup (125 ml) cream cheese, softened
• ½ small cooked beet, very thinly sliced
• ¼ small fennel bulb, thinly sliced
• 1 tbsp (15 ml) fresh dill, chopped
• ¼ cup (60 ml) pickled cucumbers, drained

Make sure you have all the ingredients on hand before you begin preparing the recipe.

Directions

1. Generously spread cream cheese on all four toasted slices of L’Équilibré bread.
2. Divide the smoked salmon between two slices.
3. Add the beets, fennel and pickled cucumbers.
4. Sprinkle with fresh dill.
5.  Close the sandwiches, cut in half and serve.

Chef's Tips

Thoroughly pat the beets and pickled cucumbers dry before assembling: the bread will stay soft without becoming soggy.