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Salmon with pickled cucumber and dill and horseradish yoghurt on rye

Salmon with pickled cucumber and dill and horseradish yoghurt on rye

By OcadoLifePublished on 02 December 2021Why 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. 
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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.)