Process

 For the smoked salmon filling, start by carefully removing the skin and setting it aside.

Shred the salmon and mix with mayonnaise, shallot, dill, lemon juice and black pepper.

In a separate bowl mix the sliced beetroot with salt, vinegar sugar and leave to pickle.

Begin to toast the slices of Kara’s White Bloomer Bread, once golden brown, cut in half. To assemble the sandwich, place a generous spoonful of salmon mixture in the centre of the bread and spread. Add rocket and a few slices of pickled beetroot.

Add a small dollop of hot mustard to each slice and serve.