Whisky smoked salmon and beetroot on rye
- 2 slices rye bread or melba toast
- 100g Chosen by you Beetroot & Mint Dip
- 120g Extra Special Speyburn Single Malt Scotch Whisky Smoked Scottish Salmon
Cut the rye bread into 12 squares, each 2cm x 2cm. Spread a little of the beetroot and mint dip over each slice.
Divide the smoked salmon into 12 and arrange on top of the rye bread squares.