- Hot Smoked Salmon With Dill Pickle.JPG (39.5 KiB) Viewed 12 times
Takes: 15 minutes (plus chilling time)
Serves: 8 - 12 (makes)
No nutritional information available.
Ingredients
- 100g soft cheese
- 75g crème fraîche
- 50g Scottish smoked salmon
- 50g hot smoked salmon
- 2 tsp lemon juice
- 1 small bunch of dill, tender fronds picked and finely chopped
- 25g gherkin, finely diced
- 1 tbsp gherkin pickle juice
- Salt and freshly ground black pepper
- 8 small brioche rolls or 8 slices of brown bread
- Tiny sprigs of flat-leaf parsley, to garnish (optional)
- A small bunch of lamb’s lettuce, leaves picked (for brown bread)
Method
1. Pulse the soft cheese, crème fraîche, smoked salmon, hot smoked salmon and lemon juice in a food processor until all the ingredients are well combined. Scoop the mixture into a bowl and add the dill, gherkin and pickle juice. Mix to evenly combine and season to taste.
2. Hollow out the centre of each brioche roll and fill it with the salmon mixture. Garnish with a few tiny sprigs of flat-leaf parsley, if you wish.
3. If you are using bread slices, lay out on your work surface. Divide the salmon mixture equally between all the slices. Place the lamb’s lettuce on top of half of the slices, then carefully turn over the remaining bread to sandwich the filling. Cover the sandwiches, then refrigerate for 30 minutes. Slice off the crusts and cut each sandwich into three 3cm x 9cm finger-size portions to serve.
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