Ingredients Jump to Instructions ↓

  1. 1 teaspoon minced fresh dill

  2. 1/4 cup thick whole-milk Greek yogurt

  3. 8 slices dark wheat bread, crusts removed

  4. 2 roasted beets , thinly sliced

  5. 4 ounces cold-smoked salmon , thinly sliced

Instructions Jump to Ingredients ↑

  1. Combine dill and yogurt in a small mixing bowl and stir until dill is evenly incorporated. Season with salt and freshly ground black pepper. Spread dill yogurt on one side of each bread slice; place sliced beets in a thin layer on 4 of the bread slices, over the yogurt. Layer smoked salmon over the beets, and close sandwiches with remaining slices of bread. If using as tea sandwiches, trim the edges again, and cut each sandwich crosswise into 4 long rectangles. Serve. Beverage pairing: Anderson Valley Boont Amber Ale , California. Rich brown bread, dark beets, and smoked fish all call out for a rich, malty beer. An amber ale is a good fit, such as this one from Northern California. It has just enough hops to keep it interesting, but the sharpness is not accentuated, which makes it a good pair with food.


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