Lox Salmon on Crunchy Tiger Loaf
Lox Salmon uses thinly sliced salmon that has been cured with salt. This recipe is zesty, sweet and salty - we think it'll become your weekend brunch go-to!
Time: 10 mins
Servings: 1
Difficulty: Medium
Ingredients
1 tbsp butter
150g smoked salmon
3 tbsp Cream cheese
1 tsp wholegrain mustard (plus some extra to garnish)
A small handful of fresh coriander, finely chopped (plus some extra to garnish)
A small handful Dill, Finely Chopped (plus some extra to garnish)
Juice of 1.2 a lemon
1/4 lemon, very thinly sliced
1 baby cucumber, sliced longways
Store bought pickled onion
Instructions
In a medium bowl add cream cheese, wholegrain mustard, coriander, dill, lemon juice, salt and pepper and mix well.
Melt 1 tbsp of butter in a large frypan over medium-high heat. Add both slices of bread and cook both sides 2-3 minutes each or until golden.
To assemble: Smoother both slices of the toasted tiger loaf with the cream cheese mixture. Next, add the cucumber, salmon, pickled onions. Then sprinkle the dill and coriander, lemon slices, and little dashes of wholemeal mustard.
This recipe ticks all the flavour boxes! It's zesty, sweet and salty, and will quickly become your new favourite weekend brunch treat.
Related Products
A Vienna style white loaf with a crisp flavoursome rice paste finish that sets and cracks during the baking process to give a tiger skin appearance. Best served with seafood.