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Gravadlax rye toasts
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1 small red onion, thinly sliced
Juice ½ lemon
2 large slices Waitrose 1 Rye and wheat dark sourdough bread
150g miniature potatoes, cooked and thinly sliced
½ midi cucumber, thinly sliced
4 radishes, thinly sliced
2 tsp olive oil
145g pack Waitrose 1 Gravadlax
Salad cress, to serve
1. Place the red onion in a small bowl and squeeze over the lemon juice. Add a pinch of salt then stir together and set aside for 30 minutes (or make a day ahead and keep chilled).
2. Cut the bread in half and toast or griddle.
3. Toss together the potatoes, cucumber, radishes pickled red onions and olive oil and divide between the toasts. Top with gravadlax then drizzle over the sauce and scatter with cress to serve.
This recipe was first published in June 2019.