Smoked salmon and rye bread with pickled radishes and cucumber

Smoked salmon and rye bread with pickled radishes and cucumber recipe

1 rating

Satisfy your cravings with this light and moreish snack that's sure to please your tastebuds. The combination of smoked salmon, crème fraîche and pickled vegetables is truly scrumptious and the time taken to pickle your own vegetables is totally worth. See method

  • Serves 4
  • 10 mins to prepare, plus 1 hr 30 mins pickling and 5 mins to cook
  • 304 calories / serving

Ingredients

  • 1/2 cucumber, trimmed
  • 100g (3 1/2oz) radishes, trimmed
  • 1 tsp sea salt
  • 2 tbsp white wine vinegar
  • 2 tbsp caster sugar
  • 1 tsp mustard seeds
  • 75g (3oz) crème fraîche
  • 1 tsp hot horseradish sauce
  • squeeze of lemon juice
  • small handful fresh dill, chopped, plus extra to garnish
  • 4 slices rye bread
  • 400g (13oz) smoked salmon

Each serving contains

  • Energy

    1275kj
    304kcal
    15%
  • Fat

    13g 18%
  • Saturates

    6g 30%
  • Sugars

    9g 10%
  • Salt

    5.4g 91%

of the reference intake
Carbohydrate 20.1g Protein 28.6g Fibre 2.2g

Method

  1. Scrape a fork along the length of the cucumber all the way round. Slice the cucumber and radishes, put into a colander in the sink and sprinkle with the sea salt. Put a bowl with a heavy weight, such as a couple of tins, on top and leave for 1 hour.
  2. Meanwhile, mix together the vinegar, sugar and mustard seeds until the sugar melts, then set aside. Drain and pat the cucumber and radishes dry with kitchen paper. Put the cucumber and radish into a bowl, pour over the pickling mixture, cover and chill for 30 minutes.
  3. Mix together the crème fraîche, horseradish sauce, lemon juice and 1 tbsp chopped dill and season.
  4. To serve, put one slice of rye bread on a plate, spread with the crème fraîche mixture, top with smoked salmon and pickled cucumber and radish and garnish with extra dill. Repeat until you have 4 open sandwiches. Serve immediately.

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