Open smoked salmon sandwiches

Name: Open smoked salmon sandwiches
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: ½ cucumber, peeled; 3 tbsp white wine vinegar; 2 sprigs dill, leaves only, finely chopped; 175 g Waitrose Duchy Organic Soft Cheese; ½ unwaxed lemon, zest; 8 slices Waitrose Duchy Organic Sourdough With Malted Wheat Flakes, crusts removed; 2 x 120g packs Waitrose Duchy Organic Smoked Salmon, cut into ribbons; Microgreens or cress, to serve

Will Torrent suggests cutting these into squares or rectangles, if preferred, for canapés or finger buffets

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High in omega 3

Serves8
CourseCanape
Prepare10 mins
Cook-
Total time10 mins
Pluspickling

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½ cucumber, peeled
3 tbsp white wine vinegar
2 sprigs dill, leaves only, finely chopped
175g Waitrose Duchy Organic Soft Cheese
½ unwaxed lemon, zest
8 slices Waitrose Duchy Organic Sourdough With Malted Wheat Flakes, crusts removed
2 x 2 x 120g packs Waitrose Duchy Organic Smoked Salmon, cut into ribbons
Microgreens or cress, to serve

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.
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.
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).

Typical values per serving when made using specific products in recipe