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Hot Smoked Salmon & Cucumber Open Sandwiches
Open sandwiches loaded with fresh, zingy toppings are brilliant for buffets. Beat together a creamy mix of mascarpone, horseradish and lemon. Then use it to top slices of spelt & rye sourdough bread. Add crunchy cucumber and radishes. Some flakes of hot smoked salmon. And peppery edible flowers to finish. Beautiful. And delicious.
Ingredients
- 150g mascarpone
- 1 tsp horseradish relish
- 1 lemon
- 6 slices of spelt & rye sourdough bread
- 110g cucumber
- 5 radishes
- 130g hot smoked salmon
- A handful of edible flowers
Prep: 15 mins | Cook: nil
Method
1. Spoon the mascarpone into a bowl. Add the horseradish relish. Grate in the zest from the lemon. Squeeze in the juice of ½ lemon. Add a small pinch of salt and plenty of pepper. Beat together to mix. Spread the mascarpone over 6 thin slices of spelt & rye sourdough bread.
2. Very thinly slice the cucumber. If you have a mandoline, you can use that. Remove the leaves from the radishes and very thinly slice them. Break the hot smoked salmon into chunks.
3. Cut each slice of bread into 4 quarters. Top the quarters with a few slices of cucumber, radish and a little hot smoked salmon. Add a couple of edible flowers to each quarter. Squeeze over a little lemon juice and serve. These sandwiches are best eaten within 2 hrs of being assembled.
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(61.9p per 100g)
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