Smoked Salmon on Rye Sourdough with Pickled Radish
Time: 45 Mins
Servings: 4
Difficulty: Medium
Ingredients
1 tbsp olive oil
1 Lebanese cucumber (trimmed)
100g radishes (trimmed)
2 tsp sea salt
2 tbsp white wine vinegar
2 tbsp caster sugar
1 tsp mustard seeds
200g crème fraiche
2 tsp hot horseradish sauce
Juice of 1 small lemon
2 handfuls fresh dill (chopped)
200g smoked salmon
Instructions
Scrape a fork along the length of the cucumber all the way round. Slice the cucumber and radishes. Cover them with a tsp of sea salt, let sit for 20 minutes. This can be done in a colander over the sink as the salt will release moisture from the cucumber and radish.
Meanwhile in a jar, add the vinegar, sugar and mustard seeds and mix until the sugar melts. After the cucumber and radish have sat for 20 mins, pat dry with a paper towel and add them to the same jar as the vinegar mixture. Give it a shake, cover, and refrigerate for 30 minutes.
In a small bowl, mix together the crème fraiche, horseradish, lemon juice and 1 tbsp chopped dill.
Preheat oven to 210 degrees C. Slice the Rye Sourdough into thin slices, then drizzle with olive oil and sea salt and bake for 3- 4 minutes each side or until golden brown.
To serve, put one slice of Rye Sourdough on a plate and spread with the crème fraiche mixture. Top with smoked salmon, pickled cucumber and radish. Drizzle with some of the pickling juice and garnish with extra dill. Repeat until you have 4 open sandwiches. Serve immediately.
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Our Rye Sourdough has an open crumb texture, nutty aroma and a thick golden crust. This new sourdough variety suits breakfast, lunch and dinner! Slice to the desired thickness to create a sandwich with a twist, or try our mouth-watering recipe; Garlic Mushrooms on Ricotta Sourdough!