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Open smoked salmon sandwiches

Open smoked salmon sandwiches

By Ella Rodriguez
10’ Prep time
0’ Cook time
10’ Total time
229 Calories
8 Serving

Summary

Will torrent suggests cutting these into squares or rectangles, if preferred, for canapés or finger buffets
Ella Rodriguez 0 Followers

Step by Step

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Step 1

Using a peeler, cut the cucumber into thin ribbons, peeling down to and then discarding the seeds. Toss the cucumber with the vinegar and dill, then season and set aside for 30 minutes to pickle.
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Step 2

Mix the soft cheese, lemon zest and a twist of freshly ground black pepper together. When ready to assemble the sandwiches, spread the bread with the soft cheese and top with ribbons of smoked salmon.
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Step 3

Lift the cucumber from the excess vinegar, let it drain, then use to top the salmon. Finish with a pretty sprinkle of microgreens (or cress).

Ingredient

  • Unwaxed lemon
    Unwaxed lemon
    0.5
  • Cucumber
    Cucumber
    0.5
  • Dill
    Dill
    2
  • Waitrose duchy organic soft cheese
    Waitrose duchy organic soft cheese
    175 grams
  • White wine vinegar
    White wine vinegar
    3 tbsp
  • Waitrose duchy organic sourdough with malted wheat flakes
    Waitrose duchy organic sourdough with malted wheat flakes
    8
  • Waitrose duchy organic smoked
    Waitrose duchy organic smoked
    2

Nutrition Facts

View nutrition facts
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