Smoked salmon and rye bread with pickled radishes and cucumber recipe
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
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Shop ingredientsEach serving contains
- Energy
- 1275kJ 304.0kcal
- Fat
- 13g
- Saturates
- 6g
- Salt
- 5.4g
- Sugars
- 9g
of the Reference intake
Carbohydrate 20.1gProtein 28.6gFibre 2.2g
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- Scrape a fork along the length of the cucumberall the way round. Slice the cucumber andradishes, 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 dilland 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
