Whip up this stylish, Scandinavian platter and let your friends help themselves
Prep:15 mins
Serves 4
2 skinless salmon fillets300g tub low-fat cottage cheesesmall bunch dill, chopped4 spring onions,sliced2 tbsp white wine vinegar1 tsp caster sugar1 cucumber, halved lengthways, deseeded and very thinly sliced250 pack cooked beetroot, sliced500g pack rye bread
STEP 1Cook the salmon in the microwave on High for 3 mins or until just cooked through. Remove and break up into large flakes, then allow to cool slightly.STEP 2Mix the cottage cheese, dill and spring onions with some seasoning. in another bowl mix the white wine vinegar and sugar until the sugar dissolves, then add the cucumber. Put the beetroot into another bowl.STEP 3Lightly toast the rye bread, then bring everything to the table and dig in.
