Ingredients
- 100g smoked salmon, cut into thick strips
- 1/4 cucumber, halved, seeded and thinly sliced
- 50g California raisins
- 50g radishes, thinly sliced
- Juice from 1/2 lemon
- 1/2 x 20g packet dill
- 4 slices rye bread, toasted
- 50g cream cheese
Method
Mix the salmon, cucumber, raisins and radishes in a bowl and stir with lemon juice and a pinch of flaked sea salt. Chop 3/4 of the dill and add to the salmon. Refrigerate the mixture for 10 minutes.
Spread the cream cheese on the toasted rye bread and place the salmon mixture on top. Garnish the sandwich with the remaining dill.
Chef’s tip
Try using toasted sourdough bread with rye instead of rye bread. Replace the salmon with cooked tiger prawns or smoked trout.