Ingredients:
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1 x Brumby’s Rye Vienna Sourdough
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1 Tbs olive oil
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1 Lebanese cucumber, thinly sliced
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100g radishes (about 2), thinly sliced
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2 Tsp sea salt
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2 Tbs white wine vinegar
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2 Tbs caster sugar
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1 Tsp mustard seeds
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200g crème fraiche
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2 Tsp hot horseradish sauce
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Juice of 1 small lemon
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2 Tbs handful fresh dill, chopped, plus extra to garnish
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200g smoked salmon
Method:
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Step 1:
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 then let sit for 20 minutes. You may like to do this in a colander over the sink as the salt will release moisture from the cucumber and radish.
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Step 2:
Meanwhile make in a jar add the vinegar, sugar and mustard seeds and mix until the sugar melts. Then 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 then cover and refrigerate for 30 minutes.
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Step 3:
In a small bowl mix together the crème fraiche, horseradish, lemon juice and 1 tbsp chopped dill.
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Step 4:
Pre Heat oven to 210 degrees, Slice up your rye into thin slices, then drizzle with olive oil and sea salt and bake for 3- 4 minutes each side or until golden brown.
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Step 5:
To serve, put one slice of rye bread on a plate, spread with the crème fraiche mixture, top with smoked salmon and 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.
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 then let sit for 20 minutes. You may like to do this in a colander over the sink as the salt will release moisture from the cucumber and radish.
Meanwhile make in a jar add the vinegar, sugar and mustard seeds and mix until the sugar melts. Then 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 then cover and refrigerate for 30 minutes.
In a small bowl mix together the crème fraiche, horseradish, lemon juice and 1 tbsp chopped dill.
Pre Heat oven to 210 degrees, Slice up your rye 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 bread on a plate, spread with the crème fraiche mixture, top with smoked salmon and 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.
