Open smoked salmon sandwiches

Open smoked salmon sandwiches

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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Ingredients

  • 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

Method

  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.

  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.

  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).

Nutritional

Typical values per serving when made using specific products in recipe

Energy

960kJ/ 229kcals

Fat

8g

Saturated Fat

3.9g

Carbohydrates

25g

Sugars

2g

Fibre

2.5g

Protein

13g

Salt

1.6g

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