Name: Pressed salmon sandwiches
Prep time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1/2 baguette; 60g butter, softened; 10.60 gm lemon juice; 2 tsp lemon zest; 40.00 ml finely chopped chives; 1 large Lebanese cucumber, trimmed; 20.00 ml baby capers; 40.00 gm creme fraiche (see note) or sour cream; 400g hot-smoked salmon fillets, (see note) skinned; 125.00 ml rocket leaves

Pressed salmon sandwiches

0 Likes

Prep Time:
30 minutes

Cook Time:

Total Time:
30 minutes

Savory summer package perfect for picnics, beach days, or backyard BBQs.

Ingredients:

1/2 baguette
60g butter, softened
10.60 gm lemon juice
2 tsp lemon zest
40.00 ml finely chopped chives
1 large Lebanese cucumber, trimmed
20.00 ml baby capers
40.00 gm creme fraiche (see note) or sour cream
400g hot-smoked salmon fillets, (see note) skinned
125.00 ml rocket leaves

Instructions:

Trim the end from the baguette and discard. Make a lengthwise slit along the top, cutting almost down to the base, then gently open without splitting. Remove the soft bread, leaving a 5mm-thick crust 'shell'. (Save the soft bread for making breadcrumbs later.)
In a bowl, combine butter, lemon juice, zest, and chives. Season with salt and pepper. Spread the flavorful butter over the baguette shell.
Grate whole cucumber and squeeze out excess moisture. Mix in a bowl with capers and crème fraîche.
Flake the salmon and stuff it in a baguette. Create a groove in the fish filling and add the cucumber mixture. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 day.
Slice the baguette into 4 pieces, unwrap them, and garnish with fresh rocket leaves before serving.

We use cookies

Similar Recipes

Pressed for Thyme Chicken and Dumplings

Pittsburgh Ham Barbecues

Pan Bagnat (Pressed French Tuna Sandwich)

Grilled Cuban Pork Pressed Sandwiches

Justine's brick-pressed barbecued chicken