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