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Smoked salmon and rye bread with pickled radishes and cucumber recipe

7 ratings

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

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.
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.
Mix together the crème fraîche, horseradish sauce, lemon juice and 1 tbsp chopped dill and season.
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.

See more Fish recipes