Salmon with pickled cucumber and dill and horseradish yoghurt on rye
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.
Instructions
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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.
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2
In a separate bowl, mix the greek yoghurt with the lemon zest, dill and horseradish; season to taste.
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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.)
Ingredients
- 1 unwaxed lemon, zest and juice
- 1 tbsp caster sugar
- ½ cucumber, shaved into ribbons using a peeler
- 2 tbsp greek yoghurt
- 2 tsp dried or fresh dill, chopped, plus extra to serve (optional)
- 1 tsp horseradish sauce
- 2 slices rye bread
- 1 knob salted butter, to spread
- 1 tsp yuzu mustard, (or dijon mustard)
- 125g roasted salmon, (we used M&S Kiln Smoked Honey Roast Salmon Slices)
Serves 2
Total time required 18 mins
- Preparation time: 15 mins
- Cooking time: 3 mins
Recipe published with permission from OcadoLife magazine