Salmon with pickled cucumber and dill and horseradish yoghurt on rye
By OcadoLife
Published on 02 December 2021
Why hide away your fillings? In Scandinavia, open sandwiches are served buffet-style as a smörgåsbord, with contrasting flavours, textures and colours loaded up on rye or sourdough bread. Time and servings
18 minsTotal time
2Servings
15 minsPrep time
3 minsCooking time
Ingredients
- 1 unwaxed lemon, zest and juice
- 1 tbsp of caster sugar
- 0.5 cucumber, shaved into ribbons using a peeler
- 2 tbsp of greek yoghurt
- 2 tsp of dried or fresh dill, chopped, plus extra to serve (optional)
- 1 tsp of horseradish sauce
- 2 slices of rye bread
- 1 knob of salted butter, to spread
- 1 tsp of yuzu mustard, (or dijon mustard)
- 125 g of roasted salmon, (we used M&S Kiln Smoked Honey Roast Salmon Slices)
Method
Step 1
Mix the lemon juice and sugar in a bowl (add less sugar if you prefer a sharp flavour), then add the cucumber ribbons and toss to coat. Set aside.Step 2
In a separate bowl, mix the greek yoghurt with the lemon zest, dill and horseradish; season to taste.Step 3
Toast the bread, then spread with butter and mustard. Top with the salmon and a dollop of yoghurt mix, then the cucumber and extra dill, if you like. (The cucumber pickle juice makes a great non-alcoholic highball with sparkling or soda water.)