Pressed salmon sandwiches

Recipes / Fish

Whether at the park, on the beach or in your garden, this savoury package is all about enjoying the best days of summer.

Recipe «Pressed salmon sandwiches» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 baguette, 60g butter, softened, 2 tsp lemon juice, 2 tsp lemon zest, 2 tbsp finely chopped chives , 1 large Lebanese cucumber, trimmed, 1 tbsp baby capers, 2 tbsp creme fraiche or sour cream , 400g hot-smoked salmon fillets, skinned, 1/2 cup rocket leaves.

Ingredients:

  • 1/2 baguette 
  • 60g butter, softened 
  • 2 tsp lemon juice 
  • 2 tsp lemon zest 
  • 2 tbsp finely chopped chives 
  • 1 large Lebanese cucumber, trimmed 
  • 1 tbsp baby capers 
  • 2 tbsp creme fraiche or sour cream 
  • 400g hot-smoked salmon fillets, skinned 
  • 1/2 cup rocket leaves 

Instructions

  1. Trim end from baguette and discard. Cut a slit lengthwise along top, cutting down almost to the base, then carefully prise open without splitting. Pull out soft bread, leaving a 5mm-thick crust ‘shell’. (You can keep the soft bread to make breadcrumbs for another use.)
  2. Place butter, lemon juice, zest and chives in a bowl. Stir to combine, then season with salt and pepper. Spread butter mixture over baguette shell.
  3. Coarsely grate whole cucumber, then squeeze out excess moisture. Combine in a bowl with capers and crème fraîche.
  4. Flake salmon, then pack in baguette. Using a knife, make a groove lengthwise in fish filling, then pack in cucumber mixture. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 1 day.
  5. Cut baguette into 4, remove wrap and top with rocket leaves to serve.