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These Scandinavian inspired picnic loaves feature the infamous medley of smoked salmon, pickled beetroot and fresh dill. Delicious for a picnic in the park!

From the book

Felicity Cloake


Many of the best picnic dishes aren’t much to look at from the outside – Scotch eggs and pies, for example, are only revealed in their full glory when you bite into them, and this trio of stuffed loaves works on the same principle. Like many of the best superheroes, beneath their dull exterior lurks something quite extraordinary … well, if you get excited by sandwiches anyway. Which I really do. 

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1 egg, at room temperature
1 round crusty white loaf, about 400g
150g cream cheese
5 cornichons, thinly sliced
A small bunch of dill, chopped
¼ of a red onion, finely chopped
150g smoked salmon, sliced
1 pickled beetroot, sliced
Salt and pepper

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Put the egg into a small pan and cover with cold water. Bring to the boil, then turn down the heat and simmer for 6 minutes. Plunge into iced water and leave to cool.

Meanwhile, cut the top off the bread to make a small lid. Scoop out the soft crumb inside with a spoon or using your hands, leaving a thin layer of bread around the edges. (You can, of course, blitz the crumb in a food processor and freeze as breadcrumbs.)

Mix together the cream cheese, cornichons, dill and red onion. Carefully peel the egg and slice.

Line the base of the loaf with the smoked salmon, followed by a layer of beetroot, the cheese and, finally the egg, pushing it all down to ensure it fits if necessary Season and replace the lid. Wrap well for transportation. Cut into wedges to serve.

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