Creating this Summer salmon sandwich recipe was absolute joy! The colours and flavours come together so beautifully, I couldn’t wait to share it with all of you.
This post is all about how to make a Summer salmon sandwich recipe!
Everything about this Sandwich is cooling, colourful and fun. Whether you choose to have this as a healthy snack or just a quick breakfast… it’s super easy to put together. The only thing that may take about 20 minutes of prep work, are the pickled onions. The rest is pure assembly.
To make the process fun and easy, prep all the ingredients before hand. This means washing all the produce, prepping and chopping everything.
To start, lay out your piece of bread. I’m using whole wheat, but you can use whatever you have. Next, spread your Hummus. In this post, I show you how to make three easy Hummus recipes for Summer. I’m using the Pink one with grapes and beetroot. You can always add more beetroot and go darker.
Next, add some leaves for the salad bed. I’m using an assortment of baby spinach, Arugula and lettuce, but you can use whatever you’re comfortable with.
Then gently place your smoked Salmon across the Slice of bread. Next, add your thinly sliced radishes and cucumbers.
Now, place some of the pickled onions and add a few sprigs of Dill.
Add Edible flowers of your choice as the final garnish. Make sure you choose the right flowers. The best and safest is to always buy edible flowers from the supermarket.
The Full recipe and Video are linked down below!
Summer Salmon Sandwich Recipe
Equipment
- 1 Saucepan (for making the pickling juice)
- 1 Glass jar ( I used a 1 Litre Glass Jar with a screw top lid)
- 1 Chopping board
- 1 knife
- 1 Spoon (for stirring)
- 1 Tablespoon
- 1 Measuring Cup
Ingredients
For the Pickled Onions
- 1-2 Red Onions (for the pickled onions)
- 2 tbsp Sugar
- 1 Cup Water
- 1 Cup Vinegar ( I used apple cider)
- 1 pinch Salt
For Assembling the Sandwich
- 1 Slice Bread
- 1 tbsp Hummus
- 2 Slices Smoked Salmon
- 4-5 Slices Cucumber
- 4-5 Slices Radish
- Handful of assorted Salad Leaves ( I used young leaves)
- Edible Flowers ( for Garnishing)
- Dill herb ( for Garnishing)
- Pickled Onions ( for Garnishing)
Instructions
For the Pickled Onions
- Add one cup of vinegar and 1 cup of water to a saucepan and bring it to a gentle boil.
- While the mix boils, slice your onions as thinly as you can.
- To the boiling mixture, add the sugar and salt. Stir
- After about 5 minutes, take it off the heat and keep aside.
- Now in a clean and sterilised jar, add the onions and pack them down as much as you can.
- Add the cooled liquid to the jar and store in the fridge for upto a week.
For the Sandwich
- Decide if you want to toast the bread.
- Spread a layer of Pesto onto the slice of bread.
- Add a handful of salad leaves to the Pesto.
- Lay the smoked Salmon on top of the greens.
- Now, add the Cucumber and Radish slices on top of the Salmon.
- Sprinkle Dill and edible flowers.
- Add the pickled onions
If you liked this recipe, then please leave a comment below. If you have tips to share, I’d love to learn more!
