Open smoked salmon sandwiches

Name: Open smoked salmon sandwiches
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Ingredients: 0.5 cucumber; 3 tbsp white wine vinegar; 2 dill; 175 grams soft cheese; 0.5 unwaxed lemon; 8 sourdough with malted wheat flakes; 2 smoked; 1 no.1 microgreens

Prep: 10 minsCook: 30 mins

Prep

10 mins

Cook

30 mins

Servings

Difficulty

Easy

VegetarianNut-FreeEgg-Free

(0)

These open smoked salmon sandwiches are my go to when I want something elegant but honestly require minimal effort. The beauty of this recipe is that it comes together in just 40 minutes total, making it perfect for a quick lunch or light dinner. I love using smoked salmon because it's packed with omega 3 fatty acids, which are wonderful for heart health. The creamy soft cheese pairs beautifully with crisp cucumber and fresh dill, all balanced on gorgeous sourdough bread. Best of all, there's no fussy cooking required, just simple assembly that lets quality ingredients shine.

Ella x

Ingredients

Servings:

½cucumber(peeled)
3 tbspwhite wine vinegar
2dill(leaves only, finely chopped)
175 gramssoft cheese
½unwaxed lemon(zest)
8sourdough with malted wheat flakes(crusts removed)
2smoked(x 120g packs Smoked Salmon, cut into ribbons)
1no.1 microgreens(or cress, to serve)

Detail level

Instructions

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).

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