High Street Baker SANDWICH Salmon and Beetroot Slaw


Multigrain bloomer 2 slices
Smoked Salmon 4 slices
Large sliced fennel bulb 1
Dill 10g
Sour cream 150g
Salt and pepper To season
Mayonnaise 500g
Lemon 1


  • Mix beetroot with fennel, dill, sour cream, season with salt & pepper.
  • Add the juice of one lemon to mayonnaise, mix well.
  • Spread the inside of both slices of bread with the lemon mayonnaise.
  • Lay the smoked salmon on bottom slice of the bread.
  • Top the salmon with the beetroot slaw and the other slice of bread.