Beetroot Feta Sushi

Name: Beetroot Feta Sushi
Cook time: 20 min
Total time: 20 min
Yield: 15
Ingredients: 150 g pickled red prayers (from the glass); 1⁄2 Federation Dill; 300 g creamy feta; 1-2 TABLESPOONS Schmand; 7-10 Tbsp Pepper; 5 discs Crispbread

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 15

150 g pickled red prayers (from the glass)
1⁄2 Federation Dill
300 g creamy feta
1-2 TABLESPOONS Schmand
7-10 Tbsp Pepper
5 discs Crispbread

Directions

1
Drain the beetroot, dice finely. Wash the dill, shake dry, chop finely and put some aside. Mash the feta with a fork. Dice beetroot, stir in dill and sour cream, except for 1 teaspoon for garnishing.
2
Season with pepper.
3
Break the crispbread into about 6 pieces each. Spread feta cream on half of the bread pieces. Place the remaining pieces of bread on top and press down lightly. Garnish with dill.